Mediterranean · Snack
Marinated Olives with Citrus, Garlic and Herbs
Marinated olives
Plump mixed olives warmed gently with garlic, orange and lemon zest, rosemary and thyme, then left to soak up the fragrant oil. A bright, savoury nibble that is ready in minutes and gets even better overnight.
- Prep
- 10 min
- Cook
- 5 min
- Total
- 15 min
- Serves
- 8
Calories come from: Carbs 16% · Fat 82% · Protein 2%
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Ingredients
For 8 servings- 2 cups300 gMixed olives with pits (e.g. Kalamata and green), drained
- 2 tbsp27 gExtra virgin olive oil
- 3 cloves9 gGarlic cloves, thinly sliced
- from 1 orange6 gOrange zest, in wide strips
- from 1 lemonLemon zest, in wide strips
- 1 tbsp15 gFresh lemon juice
- 2 sprigsFresh rosemary sprigs
- 4 sprigsFresh thyme sprigs
- 1/2 tspFennel seeds, lightly crushed
- 1/4 tspRed pepper flakes (optional)
Steps
- 1
Drain the olives, rinse briefly under cold water to remove excess brine, and pat dry.
- 2
Peel wide strips of zest from the orange and lemon with a vegetable peeler, avoiding the bitter white pith.
- 3
Put the olive oil, sliced garlic, zest strips, rosemary, thyme, fennel seeds and red pepper flakes (if using) in a small pan.
- 4
Warm over low heat for 4–5 minutes, until the garlic is fragrant and just turning golden; do not let it brown.
- 5
Take the pan off the heat and stir in the olives and lemon juice to coat.
- 6
Transfer to a bowl and let cool for at least 10 minutes before serving slightly warm or at room temperature.
- 7
Store leftovers covered in the fridge and eat within 4 days, as garlic in oil should not be kept at room temperature.
Swaps, storage and make-ahead
Swaps
- Use pitted olives instead of olives with pits if you want them easier to eat or to toss into salads, but warn guests either way.
- Swap the fresh rosemary and thyme for 1/2 tsp dried oregano or herbes de Provence if fresh herbs are hard to find.
- Add a few strips of roasted red pepper from a jar for extra colour and sweetness, like the version in the photo.
- Leave out the red pepper flakes for a milder batch that suits kids or spice-shy guests.
Storage
Refrigerate leftovers in a covered container within 2 hours and eat within 4 days, since garlic in oil should not sit at room temperature. Do not freeze; let a portion sit out for no more than 2 hours before serving so the oil can loosen.
Make ahead
Make the olives up to a day ahead and keep them covered in the fridge, where the flavours deepen overnight. Take them out about 30 minutes before serving, or warm gently, so the oil turns liquid again.
Nutrition values are for the recipe as written.
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Allergens and nutrition
No major allergens in the ingredients.
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (46 g) | Per 100 g | |
|---|---|---|
| Calories | 77 kcal | 167 kcal |
| Protein | 0.5 g | 1.1 g |
| Carbohydrates | 3.2 g | 7 g |
| of which sugars | 0.1 g | 0.2 g |
| Fiber | 0.9 g | 2 g |
| Fat | 7.5 g | 16.3 g |
| of which saturated | 1.3 g | 2.8 g |
| Sodium | 276 mg | 600 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
