Warm Marinated Olives

These Warm Marinated Olives are a quick, impressive appetizer that comes together in just 20 minutes. Whether you're hosting a party or just need something to snack on, this recipe is a great addition to any spread.

Prep Time10

Cook Time10

Total Time20

Course: Appetizer

Cuisine: American

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

Servings: servings

Calories: 804kcal

Ingredients

3 Tablespoons extra virgin olive oil
3 garlic cloves thinly sliced
1 teaspoon fennel seeds
½ teaspoon red pepper flakes
2 cups high-quality 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. Opt for high-quality mixed 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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