Mixed Olives
A vibrant bowl of briny, herby mixed olives warmed in garlic-infused olive oil with citrus zest and a gentle kick of chili. This effortless appetizer comes together in minutes and tastes like something you'd get at a wine bar. Perfect for snacking, entertaining, or adding to a cheese board.
For 4 servings
- prep
Drain and prep the olives.
Drain the mixed olives well. If any are very large or you prefer less brine, give them a quick rinse and pat dry.
- prep
Slice the garlic and zest the lemon.
1.Thinly slice 3 garlic cloves.2.Use a vegetable peeler to remove the lemon zest in wide strips, avoiding the white pith.3.Pick rosemary and thyme leaves and roughly chop the rosemary. - fry · ~4 min
Warm the oil and bloom the aromatics.
1.Place a medium skillet over low heat and add the olive oil.2.Add sliced garlic, lemon zest strips, rosemary, thyme, and red chili flakes.3.Warm gently for 3 to 4 minutes until the garlic just begins to turn golden at the edges and the oil is fragrant.TIPKeep the heat low. Garlic burns fast and turns bitter. - mix · ~1 min
Toss the olives in the warm oil.
Add the drained olives to the skillet. Stir gently to coat every olive in the fragrant oil. Warm through for about 1 minute, just until the olives lose their refrigerator chill.
- mix
Season and finish.
Remove the skillet from heat. Add a pinch of salt and a generous crack of black pepper. Toss once more.
TIPGo easy on the salt. Olives carry their own brine. - serve
Serve warm or at room temperature.
Transfer the mixed olives to a serving bowl, making sure all the garlic slices, herbs, and lemon zest strips come along. Serve with a small bowl for pits.
TIPThese taste even better after sitting for 15 minutes. Make ahead and let them marinate.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most flavor, use a mix of brine-cured and oil-cured olives like Kalamata, Castelvetrano, and Cerignola.
- 2Blanch the lemon zest strips in boiling water for 10 seconds to soften them and mellow any bitterness.
- 3Warm the oil and aromatics over the lowest possible heat to gently infuse without browning the garlic.
- 4Let the finished olives rest for at least 15 minutes before serving so the flavors meld.
- 5Store leftover olives in their oil in a sealed container in the fridge for up to two weeks.
Adapt it for your goals.
Orange and fennel
Replace lemon zest with orange zest and add 1 teaspoon of fennel seeds for a sweeter, more aromatic Mediterranean twist.
spicy harissaSpicy harissa
Stir in 1 tablespoon of harissa paste along with the herbs for a North African smoky heat that pairs well with oil-cured olives.
no chili mildNo-chili mild
Omit the red chili flakes entirely for a gentle, family-friendly version that focuses on the herbal and citrus notes.
balsamic glaze finishBalsamic glaze finish
Drizzle a teaspoon of aged balsamic glaze over the warm olives just before serving for a sweet-tangy contrast.
Why this is on our healthy list.
Rich in Healthy Fats
Olives and olive oil provide monounsaturated fats, which are heart-friendly and help reduce inflammation.
High in Antioxidants
Olives are packed with vitamin E and polyphenols that protect cells from oxidative damage.
Low-Calorie Appetizer
This dish is naturally low in calories per serving while delivering bold flavor, making it a smart choice for mindful snacking.
Source of Dietary Fiber
Olives contain fiber that supports digestion and helps maintain steady blood sugar levels.
Frequently asked questions
Yes, but rinsing removes excess brine and reduces saltiness, giving you better control over the final seasoning.
