Xanthan Gum Free Marinated Olives with Citrus and Herbs
Briny, fragrant, and impossibly easy to pull together, this citrus-and-herb marinated olive dish is the kind of appetizer that makes guests think you spent far more effort than you actually did. A mix of plump Castelvetrano, Kalamata, and Cerignola olives gets warmed low and slow in extra-virgin olive oil alongside smashed garlic, fresh rosemary, thyme, and bright strips of orange and lemon zest. That gentle heat coaxes every aromatic into the oil, creating a deeply fragrant bath that the olives soak up beautifully during a 30-minute rest off the heat. A pinch of red pepper flakes adds just enough warmth to keep things interesting without overwhelming the citrus notes. Because this recipe is built entirely from whole, recognizable ingredients — no stabilizers, no thickeners, no processed shortcuts — it's naturally free of the binding agents that sneak into so many store-bought marinated olive blends. Serve it warm or at room temperature straight from the pan, herb sprigs and zest strips still tucked in for a gorgeous, rustic presentation. It's equally at home on a cheese board, alongside crusty bread, or simply set out as a crowd-pleasing starter before dinner.
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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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