These Warm Marinated Olives are a mix of Kalamata, Castelvetrano, and green olives warmed in a skillet of olive oil with sliced garlic, fennel seeds, red pepper flakes, lemon zest, rosemary, and thyme, then finished with a splash of red wine vinegar and black pepper. They come out warm, garlicky, and a little spicy, with bright lemon and herbs all through the oil. The whole thing takes 20 minutes and one pan, serves 6 as an appetizer, and keeps in the fridge for up to 5 days.
If you’ve never made marinated olives before, this recipe is a great place to start. You’ll heat olive oil with garlic, fennel seeds, and red pepper flakes, toss in mixed olives, lemon zest, and fresh rosemary and thyme, and finish with a splash of vinegar and cracked pepper. It all happens in one skillet in about 10 minutes.
The garlic and fennel make the oil fragrant, the lemon zest keeps it bright, and the red pepper flakes add a little heat. Serve them warm, and reheat any leftovers in a skillet for a few minutes when you want a snack later. If you are putting together a party spread, my Cheesy Garlic Pull Apart Bread and Baked Tomatoes with Parmesan and Mozzarella Cheese go well with them.
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💛 Why you’ll love this recipe
- Ready in just 20 minutes.
- Uses straightforward ingredients you may already have on hand.
- Can be made ahead and reheated when needed.
- A great option for parties or casual get-togethers.
➡️ Ingredients
⏲ How to make this warm marinated olives recipe
This is an overview of the recipe’s instructions. The full instructions can be found in the recipe card at the bottom of this post.
Recipe Tip
Olives: For the best flavor, avoid using canned olives in this recipe. Use a mix of olives, such as Kalamata, Castelvetrano, and green olives, from the deli or a jar. These varieties have a better texture and richer taste that pair well with the herbs and spices.
- Heat Olive Oil: In a medium-sized skillet, heat the olive oil over medium heat until shimmering but not smoking, about 2 minutes.
- Cook Garlic and Spices: Add sliced garlic, fennel seeds, and red pepper flakes to the skillet. Cook, stirring frequently, until the garlic is fragrant and just starting to turn golden, about 1-2 minutes. Be careful not to burn the garlic.
- Add Olives and Herbs: Stir in the mixed olives, lemon zest, rosemary, and thyme. Cook, stirring occasionally, until the olives are warmed through and herbs are fragrant, about 3-4 minutes.
- Finish with Vinegar and Pepper: Remove skillet from heat. Stir in red wine vinegar and freshly cracked black pepper. Toss to coat olives evenly.
- Serve Warm: Transfer the olives to a serving dish and serve warm.
Recipe Tip
To Keep Olives Warm: Transfer them to a slow cooker set to “warm.” Stir occasionally to evenly coat the olives with oil and seasonings.
👉 Ingredient substitution suggestions
- Garlic: Swap sliced garlic with smashed garlic for a more intense garlic flavor. If you love garlic, feel free to double the amount.
- Mixed Olives: Use all Kalamata olives or Castelvetrano olives if you don’t have a mix. Avoid canned olives; olives from the grocery store deli or jarred olives have a better texture.
- Fresh Herbs: Swap rosemary and thyme with fresh oregano or fresh parsley. Dried herbs can work in a pinch; just use about a third of the amount.
- Red Pepper Flakes: Leave these out for a milder version or replace with a pinch of ground cayenne pepper.
- Red Wine Vinegar: Apple cider vinegar or sherry vinegar will work as substitutes.
✨ Variations
- Citrus: Add orange peel or orange zest to the marinade for a hint of sweetness.
- Garlic-Lovers: Double the garlic or use roasted garlic for a softer flavor.
- Spicy: Toss in a couple of whole dried chili peppers or extra chili flakes for an extra kick.
- Feta: Sprinkle with crumbled feta cheese after cooking.
〰️ How to serve
- With Bread: Serve with slices of crusty bread and spoon some of the warm garlic and herb oil over them.
- On Cheese Boards: Add to a charcuterie board with cured meats, cheeses, and dried fruits.
- With Drinks: These are great with wine, cocktails, or even sparkling water.
💬 FAQs
How can I keep these olives warm for a party?
Transfer them to a slow cooker set to “warm.” Stir occasionally to keep them evenly coated in the oil and seasonings.
Can I reheat leftovers?
Yes, warm them in a skillet over low heat for about 5 minutes, or microwave in 30-45 second increments, stirring halfway through. If they seem dry, drizzle with a little extra olive oil before reheating.
How long will leftovers keep?
Store in an airtight container in the refrigerator for up to 5 days. The flavors will likely deepen as they sit.
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Warm Marinated Olives
Ingredients
- 3 Tablespoons extra virgin olive oil
- 3 garlic cloves, thinly sliced
- 1 teaspoon fennel seeds
- ½ teaspoon red pepper flakes
- 2 cups mixed olives, such as Kalamata, Castelvetrano, and green (See Note below)
- 1 Tablespoon lemon zest, from 1 lemon
- 2 Tablespoons fresh rosemary leaves
- 1 Tablespoon fresh thyme leaves
- 1 Tablespoon red wine vinegar
- Freshly cracked pepper, to taste
Instructions
- Heat Olive Oil: In a medium-sized skillet, heat olive oil over medium heat until shimmering but not smoking, about 2 minutes.
- Cook Garlic and Spices: Add sliced garlic, fennel seeds, and red pepper flakes to the skillet. Cook, stirring frequently, until garlic is fragrant and just starting to turn golden, about 1-2 minutes. Be careful not to burn the garlic.
- Add Olives and Herbs: Stir in mixed olives, lemon zest, rosemary, and thyme. Cook, stirring occasionally, until olives are warmed through and herbs are fragrant, about 3-4 minutes.
- Finish with Vinegar and Pepper: Remove skillet from heat. Stir in red wine vinegar and freshly cracked black pepper. Toss to coat olives evenly.
- Serve Warm: Transfer olives to a serving dish and serve warm.
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