Wheat Free Marinated Olives with Citrus and Herbs
Briny, citrus-kissed, and fragrant with fresh herbs, these marinated olives are the kind of appetizer that disappears from the bowl before you even sit down. A mix of Castelvetrano, Kalamata, and Cerignola olives brings a range of buttery, meaty, and tangy flavors, all pulled together by a warm infused oil loaded with orange and lemon zest, rosemary, thyme, and a gentle kick of red pepper flakes. The technique is simple but transformative — gently heating everything together coaxes the aromatics into the oil so every olive soaks up that deep, layered flavor. Since the entire recipe is built on whole, naturally unprocessed ingredients, there's nothing hidden to worry about — no grains, no fillers, just good olive oil and produce. Letting the olives rest in the infused oil for at least 30 minutes is the move that takes this from good to genuinely impressive. Serve them warm or at room temperature alongside a cheese board, before a dinner party, or honestly just as a snack you refuse to share.
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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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