How long can I store these marinated olives?

Store them in an airtight container in the refrigerator for up to 2 weeks; they continue to develop flavor over time.

What if I don't have fennel seeds?

You can substitute 1/2 teaspoon of crushed anise seeds or omit them for a simpler garlic-citrus version.

Can I serve these olives cold?

Yes, they are delicious at room temperature or chilled, though the aromatics are most vibrant when served warm.

Do I need to rinse the olives before using?

If using brined olives, give them a quick rinse and drain to remove excess salt, then pat dry.

Home / Recipes / mediterranean / Marinated Olives

mediterraneanEasyveganvegetariangluten freedairy free

Marinated Olives

RATING

4.6/5(118)

TASTE SCORE

8/10

Warm, herb-infused olives swimming in a fragrant bath of citrus zest, garlic, and fennel seeds. This effortless appetizer comes together in minutes and fills the kitchen with an irresistible aroma, perfect for entertaining or a simple evening snack.

PREP

COOK

SERVES

1 CUP

343 cal

SERVINGS

INGREDIENTS

For 4 servings

600 gmixed olives · assorted green and black, drained if brined3 tbspolive oil · extra virgin4 pcsgarlic · cloves, thinly sliced1 pcsorange · zest removed in wide strips with peeler1 pcslemon · zest removed in wide strips with peeler1 tspfennel seeds½ tspred chili flakes1 pinchsalt2 pcsrosemary · fresh sprigs

NUTRITION · PER SERVING

343

CALORIES · 1 CUP

Protein2g · 2%

Carbs13g · 15%

Fat34g · 89%

Fiber7g

Sugar4g

Saturated fat5g

Cholesterol0mg

Sodium1141mg

Potassium183mg

Phosphorus20mg

How we calculate →

METHOD · 5 STEPS

prep · ~3 min
Prep the aromatics and citrus.
1.Thinly slice the garlic cloves.
2.Use a vegetable peeler to remove wide strips of zest from the orange and the lemon. Avoid the white pith.
fry · ~3 min
Warm the oil and bloom the spices.
1.Place 3 tablespoons olive oil and the garlic slices in a cold pan.
2.Set over medium-low heat and cook until the garlic just begins to sizzle at the edges (about 2 minutes).
3.Add fennel seeds and chili flakes. Swirl the pan and cook until fragrant (about 1 minute).
TIPStarting garlic in cold oil gently infuses the flavor without burning.
fry · ~4 min
Add olives and citrus to the pan.
1.Add the drained mixed olives, the strips of orange zest, and lemon zest to the pan.
2.Add 1 pinch of salt and toss everything together.
3.Cook, stirring occasionally, until the olives are heated through and glossy (about 3 to 4 minutes).
garnish · ~1 min
Finish with fresh rosemary.
1.Remove the pan from the heat.
2.Strip the leaves from the rosemary sprigs and scatter them over the warm olives.
3.Toss gently to combine.
serve
Transfer to a serving bowl and serve warm.
Spoon the olives and all the fragrant oil into a bowl. Serve with toothpicks or a slotted spoon.
TIPServe warm or at room temperature. The flavors deepen as the olives sit in the oil.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use a vegetable peeler to remove citrus zest in wide strips, avoiding the bitter white pith.
2
Start garlic in cold oil and heat gently to infuse flavor without burning.
3
Bloom the fennel seeds and chili flakes until fragrant to unlock their full aroma.
4
Drain brined olives well and pat dry to prevent the oil from spattering.
5
Let the marinated olives sit in the warm oil for 10 minutes before serving to deepen flavors.
6
Store leftovers in an airtight jar in the fridge for up to 2 weeks; bring to room temp before serving.

RECIPE VARIATIONS