Warm Marinated Olives

A mix of Kalamata, Castelvetrano, and green olives warmed in olive oil with sliced garlic, fennel seeds, red pepper flakes, lemon zest, rosemary, and thyme, then finished with red wine vinegar and black pepper. One skillet, 20 minutes, and serves 6.

Prep Time10

Cook Time10

Total Time20

Course: Appetizer

Cuisine: American

Keyword: marinated olives, marinated warm olives, warm marinated olives

Servings: servings

Calories: 134kcal

Author: Sara Nelson

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.

Notes

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.

To Keep Olives Warm: Transfer them to a slow cooker set to “warm.” Stir occasionally to evenly coat the olives with oil and seasonings.

Refrigerator Storage: Store in an airtight container in the fridge for up to 5 days. The flavors will likely deepen as they sit.

Reheating After Refrigerator Storage: Place them in a skillet over low heat, stirring occasionally, until warmed through, about 5 minutes. You can also reheat them in a microwave-safe dish for 30-45 seconds, stirring halfway through. If they seem dry, add a small drizzle of olive oil before reheating.

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