Warm Marinated Olives

  • prep time10 min
  • total time 10 min
  • serves 10

Green and black olives in a citrus-herb marinade.

8 Ratings
Directions for: Warm Marinated Olives


2 cups large green olives with pits, such as Cerignola (11 oz)

2 cups large black olives with pits, such as Kalamata (11 oz)

Zest of 1 orange, peeled in large strips

4 large garlic cloves, smashed

2 tsp whole fennel seeds

2 tsp chopped fresh thyme leaves

¾ tsp crushed red pepper flakes

Kosher salt and freshly ground black pepper

⅔ cup good olive oil

4 sprigs fresh thyme


1. Drain the green and black olives from the brine or oil that they're packed in and place them in a medium bowl. Add the orange zest, garlic, fennel seeds, thyme leaves, red pepper flakes, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Pour the olive oil over the mixture, add the thyme sprigs, and toss to combine.

2. Transfer the mixture, including the olive oil, to a medium (10-inch) saute pan. Heat over medium heat until the oil begins to sizzle. Lower the heat and saute for 4 to 5 minutes, stirring occasionally, until the olives and garlic are heated through and fragrant. Serve warm right from the pan or transfer to a serving dish. Offer a small dish for the pits.

Source and Credits

"Cook Like a Pro" by Ina Garten © Clarkson Potter 2018. Provided courtesy of Ina Garten. All rights reserved.

See more: Appetizer, Olives, Snack


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