Whole 30 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 textures and flavors, while a warm bath of extra-virgin olive oil infused with orange zest, lemon zest, rosemary, thyme, and garlic does all the heavy lifting. The technique is simple — you're just gently coaxing those aromatics into the oil over low heat until everything smells incredible, then letting the olives soak it all up. Store-bought marinated olives often sneak in wine, sugar, or other additives that can derail a clean-eating reset, so making your own means you know exactly what's in the bowl. The optional fennel seeds add a subtle anise note that plays beautifully against the citrus, and the red pepper flakes give just enough heat to keep things interesting. Serve them warm straight from the pan or let them sit at room temperature — either way, the infused oil left in the bowl is practically worth eating on its own.

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