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Warmed Marinated Olives

Warmed marinated olives with citrus zest, herbs, fennel seed, and Aleppo pepper — an easy, elevated appetizer perfect for effortless entertaining.
Course Appetizer
Cuisine Mediterranean
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 Servings
Calories 643kcal

Equipment

Ingredients

  • 1 Cup Castelvetrano Olives pitted or unpitted
  • 1 Cup Kalamata Olives pitted or unpitted
  • 1 Cup Cerignola Olives pitted or unpitted
  • 1 Cup Extra-Virgin Olive Oil
  • 1 Medium Orange (zest of)
  • ½ Lemon zest and juice
  • 3-4 Sprigs Fresh Thyme
  • 1 Tablespoon Fennel Seeds
  • 1 Tablespoon Aleppo Pepper
  • Kosher Salt to taste
  • Freshly Ground Black Pepper to taste

Instructions

  • First, mix the marinade. In a large bowl, add all of the olives (drained), olive oil, orange zest, lemon zest, lemon juice, thyme sprigs, fennel seeds, Aleppo pepper, salt, and pepper. Stir gently until everything is evenly combined.
  • Transfer the olive mixture to a medium saucepan. Place over low heat and warm gently for 8–10 minutes, stirring occasionally, until the olives are heated through and the oil is fragrant. Do not let the oil simmer or boil.
  • (Optional) If making ahead, allow the mixture to cool completely, then transfer to a deli container or airtight container. Cover and store in the refrigerator for up to 3 days.
  • When ready to serve, gently rewarm the olives over low heat until just warmed through. Transfer to a serving bowl, spoon some of the oil over the top, and serve with crusty bread.

Video

Nutrition

Calories: 643kcal | Carbohydrates: 8g | Protein: 2g | Fat: 70g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 51g | Sodium: 1615mg | Potassium: 137mg | Fiber: 5g | Sugar: 1g | Vitamin A: 1044IU | Vitamin C: 13mg | Calcium: 89mg | Iron: 2mg