Warm Marinated Olives
Mixed olives warmed with citrus zest, garlic, and herbs - simple elegance in a bowl
- 2 cupsmixed olives(Castelvetrano, Kalamata, Niçoise)
- 0.5 cupextra-virgin olive oil(good quality)
- 3 stripsorange zest(no white pith)
- 3 stripslemon zest(no white pith)
- 3 clovesgarlic(smashed)
- 2 sprigsfresh rosemary
- 2 sprigsfresh thyme
- 0.5 tspred pepper flakes
- 1 tspfennel seeds(lightly crushed)
Can be made up to 1 week ahead and refrigerated in oil. Rewarm gently before serving. Olives improve as they marinate longer.
- 1Drain olives and pat dry with paper towels
- 2In small saucepan, combine olive oil, citrus zests, garlic, herbs, pepper flakes, and fennel seeds
- 3Heat over low until oil is warm and fragrant, about 5 minutes - do not simmer
- 4Add olives and stir to coat
- 5Continue warming gently for 10 minutes, stirring occasionally
- 6Transfer to serving bowl, including aromatics
- 7Serve warm with crusty bread for dipping the oil
Use a mix of olive varieties for visual appeal and flavor complexity. Warming releases oils and aromatics but don't cook - just warm gently. The infused oil is liquid gold for dipping bread. Crush fennel seeds lightly to release their anise flavor.
Marinated olives appear across Mediterranean cultures, from Spanish aceitunas aliñadas to Italian olive all'arancia. The practice of warming olives in oil with aromatics releases their flavors and transforms a simple snack into an aromatic, elegant appetizer. Every region has its own signature blend of herbs and seasonings.