Warm Marinated Olives
Mixed olives warmed with citrus zest, garlic, and herbs - simple elegance in a bowl
Ingredients
- 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)
📝 Make Ahead
Can be made up to 1 week ahead and refrigerated in oil. Rewarm gently before serving. Olives improve as they marinate longer.
Instructions
- Drain olives and pat dry with paper towels
- In small saucepan, combine olive oil, citrus zests, garlic, herbs, pepper flakes, and fennel seeds
- Heat over low until oil is warm and fragrant, about 5 minutes - do not simmer
- Add olives and stir to coat
- Continue warming gently for 10 minutes, stirring occasionally
- Transfer to serving bowl, including aromatics
- Serve warm with crusty bread for dipping the oil
💡 Pro Tips
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.
📜 History
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.