Warm Marinated Olives with Citrus and Herbs are an easy appetizer for your next party. They're also perfect for happy hour with a glass of wine!
I tried warm marinated olives several years ago at a restaurant, and I've been thinking of them every time I see olives ever since. I searched the restaurant's website for the olives but they appear to be long gone from the menu.
So, I re-created them at home, and they delivered just the flavor that I remembered. They’re delightful served warm, with flavors of orange, rosemary, garlic, and fennel. The fennel delivers an anise-like flavor. If you don’t like it, leave it out. Fennel is often used in Italian sausage, so I think it imparts an almost meaty flavor to the olives. It’s delightful.
When I made these olives for a get-together, I also served:
If you give these a try, please let me know how it goes in the comments!
How to make Warm marinated olives
Heat olive oil gently in a sauté pan over medium heat. Then add the aromatics: garlic, rosemary, fennel, and orange zest cut into strips. I used a citrus zester like this one
to create the strips-I think they look prettier than using a microplane.
But if you just have a microplane, that works, too! The zest will impart a lovely citrus flavor.
Heat the aromatics in the oil for a few minutes until the garlic is mostly cooked, and then stir in the olives.
The olives are delicious right away, but they are even better after a day or two in the refrigerator for the flavors to marry.
How to choose aromatics for marinated olives
I LOVE the combination of garlic, rosemary, fennel, and orange zest. The flavors keep you guessing and they complement the olives so well.
Here are few substitution ideas:
- Thyme would be a great substitute for the rosemary.
- Lemon zest would be delicious in lieu of the orange zest.
- Red pepper flakes will add some heat!
- If you don't like fennel, leave it out.
Serving the olives
If the olives are coming from the refrigerator, place the olives, olive oil, and aromatics in a sauté pan. Place the pan over medium heat and cook for 2-3 minutes, or until the oil becomes liquid again (it solidifies in the refrigerator) and the olives are warm.
Serve immediately while warm, or serve at room temperature.
The olives are a delightful addition to a cheese board, or a snack to enjoy with wine before dinner. I personally love them alongside some crusty bread + butter as an appetizer.
📖 Recipe
Warm Marinated Olives
Ingredients
- ½ lb assorted pitted olives, drained
- ¼ cup olive oil
- 3 garlic cloves, thinly sliced
- 1 small sprig fresh rosemary
- 1 teaspoon fennel seeds
- Zest from one orange
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Instructions
- Warm the olive oil in a sauté pan over medium heat. Add the garlic cloves, rosemary, fennel seeds, and orange zest. Heat for 2-3 minutes, or until the garlic is mostly cooked.
- Add the olives. Stir to coat the olives with the olive oil mixture. Cover and let sit in the refrigerator overnight (or at least for 4 hours) for the flavors to marry.
- To serve, pour the entire mixture in a sauté pan and stir gently until the olive oil is liquid again (it solidifies in the refrigerator). The olives can be served warm or at room temperature.
Notes
- Lemon zest can be substituted for the orange zest.
- Try fresh thyme instead of rosemary.
- Don’t like fennel? Just leave it out. Still delicious!
