Walnut Free Marinated Olives with Citrus and Herbs
Briny, fragrant, and impossibly easy to pull together, these citrus-and-herb marinated olives are the kind of appetizer that makes guests think you spent far more effort than you actually did. A mix of Castelvetrano, Kalamata, and Cerignola olives brings a range of buttery, meaty, and tangy flavors all in one bowl. The magic happens in a small saucepan where olive oil slowly blooms with smashed garlic, orange and lemon zest, rosemary, thyme, and a pinch of red pepper flakes — filling your kitchen with an aroma that's genuinely hard to resist. Letting the olives rest in that infused oil for at least 30 minutes is the step you don't want to skip, because that's when everything deepens and melds into something truly special. Store-bought marinated olives often come with mystery ingredients and preservatives, so making your own means you know exactly what's in the bowl. Serve them warm or at room temperature alongside crusty bread, a cheese board, or just straight from the dish — no judgment here.
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Learn more →Ingredients
6 servings
- 2 cups mixed olives, drained (such as castelvetrano, kalamata, and cerignola)
- ½ cup extra-virgin olive oil
- 3 cloves garlic, lightly smashed and peeled
- 3 wide strips orange zest (removed with a vegetable peeler)
- 2 wide strips lemon zest (removed with a vegetable peeler)
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- ½ tsp red pepper flakes
- ¼ tsp fennel seeds (optional)
Instructions
- 1
Combine the olive oil, garlic, orange zest, lemon zest, rosemary, thyme, red pepper flakes, and fennel seeds (if using) in a small saucepan over medium-low heat. Warm until the oil begins to sizzle gently around the garlic and the herbs are fragrant, about 4–5 minutes. Do not let the garlic brown.
- 2
Add the drained olives to the saucepan and stir to coat. Continue to warm over medium-low heat, stirring occasionally, until the olives are heated through and the oil is deeply fragrant, about 4–5 minutes.
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