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These marinated olives are one of my favorite things to set out when friends come over. A mix of green, black, and Kalamata olives gets tossed in warm olive oil that has been gently infused with toasted fennel and coriander seeds, smashed garlic, fresh rosemary, thyme, chili flakes, and long strips of lemon and orange peel. The result is a gorgeous, glossy platter that smells incredible and tastes even better.
The key technique here is dry-toasting the whole spices before adding the oil, which unlocks their aroma, then gently warming the aromatics and citrus peel so the oil picks up every layer of flavor without anything burning.
For dipping, spoon the olives and their fragrant oil over a generous spread of homemade labneh for something truly special.
Table of Contents
Marinated olives ingredients
- Mixed olives: Use a colorful mix of green, black, and Kalamata olives for the prettiest platter. Drain them well before using. Avoid olives that are already marinated or oil-packed.
- Extra-virgin olive oil: This becomes the base of the warm marinade, so use a good-quality oil you enjoy the taste of.
- Fennel seeds: Dry-toasted to release their sweet, anise-like aroma before the oil goes in.
- Coriander seeds: Toasted alongside the fennel seeds for a warm, citrusy depth.
- Whole black peppercorns: Toasted with the other spices for gentle heat and fragrance.
- Garlic: Peeled and lightly smashed so it infuses the oil without overpowering the olives.
- Red chili peppers: Whole red chilies add fresh chili flavor and a gentle heat to the infused oil. Use more or less depending on your preference.
- Red pepper flakes: Add extra warmth and a little more heat. Stir them into the warm oil rather than toasting them in the dry pan, as they can burn quickly.
- Lemon peel and orange peel: Use a vegetable peeler to remove long strips, avoiding the bitter white pith. The citrus peel gives the oil a bright, fragrant quality that juice alone cannot.
- Fresh rosemary and thyme: Whole sprigs that gently perfume the warm oil.
- Bay leaves: A subtle background note that rounds out the herb blend.
- For serving (optional): Feta cheese, cubed or broken into chunks, makes a lovely finishing touch. Pita chips are great for scooping. For an alternative, spread labneh on a plate and spoon the olives and their oil right over the top.
See printable recipe card below for the full ingredients list and quantities.
How to make marinated olives
Drain the mixed olives well and set them aside while you prepare the infused oil.
Add the fennel seeds, coriander seeds, and whole black peppercorns to a dry skillet over low to medium-low heat. Toast for about 30 to 60 seconds, stirring or shaking the pan frequently, just until they smell fragrant. Be careful not to let them burn.
Reduce the heat to low and pour in the extra-virgin olive oil. Add the smashed garlic, red pepper flakes, lemon peel strips, orange peel strips, rosemary, thyme, and bay leaves. Cook gently over low heat for about 3 to 4 minutes, until everything smells fragrant and the garlic has lightly cooked. Do not let the garlic deeply brown or the herbs fry until crisp.
Pour the warm infused oil mixture, including all the garlic, citrus peel, herbs, and spices, into a large serving platter. Add the drained olives and toss everything together until all the olives are thoroughly coated in the warm, aromatic oil.
The olives can be served slightly warm straight away, but the flavor becomes even better after sitting for several hours. For a beautiful finish, scatter a few cubes or chunks of feta over the top and serve with pita chips.
Tips for the best marinated olives
- Do not add salt until you taste the finished olives. Olives are already quite salty from the brine, and the feta (if using) adds more. You can always adjust at the end, but it is very easy to over-salt this dish.
- If you have refrigerated the olives and the oil has turned cloudy or partially solid, let the portion you want to serve sit at room temperature until the oil loosens again. They taste best slightly warm or at room temperature, not cold.
Serving suggestions
These marinated olives work beautifully as a standalone mezze appetizer, but they also shine as part of a bigger spread. Scatter feta over the top and serve with warm pita bread or homemade pita chips for a simple, satisfying starter. For something special, spread a generous layer of labneh on a plate and spoon the marinated olives along with some of their fragrant oil, garlic, citrus peel, and herbs right over the top. They are also wonderful alongside a cheese board, with crusty bread, creamy hummus, or a simple tomato salad.
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I’d love to hear how your marinated olives turns out! Please leave a star rating and a comment below to let me know what you think.
Marinated Olives
Equipment
- Vegetable peeler
Ingredients
Marinated Olives
- 4 cups mixed olives (about 16 to 18 oz / 500 g drained), use a mix of green, black, and Kalamata
- 2/3 cup extra-virgin olive oil
- 2 teaspoons fennel seeds
- 1 teaspoon coriander seeds
- 1/2 teaspoon whole black peppercorns
- 4 large garlic cloves peeled and lightly smashed
- 3 red chili pepper
- 3/4 teaspoon red pepper flakes (adjust to taste)
- 5 long strips lemon peel (avoid the white pith)
- 5 long strips orange peel (avoid the white pith)
- 5 sprigs fresh thyme
- 3 bay leaves
- 2 sprigs fresh rosemary
Optional for Serving
- 4 ounces feta cheese cubed or broken into chunks
- Pita chips
- Labneh for an alternative serving idea
Instructions
- Drain the mixed olives well and set aside.
- Add the fennel seeds, coriander seeds, and whole black peppercorns to a dry skillet over low to medium-low heat. Toast for about 30 to 60 seconds, stirring or shaking the pan frequently, just until fragrant. Be careful not to burn them.
- Reduce the heat to low and pour in the extra-virgin olive oil. Add the smashed garlic, red pepper flakes, lemon peel strips, orange peel strips, rosemary sprigs, thyme sprigs, and bay leaves.
- Cook gently over low heat for about 3 to 4 minutes, until everything smells fragrant and the garlic has lightly cooked. Do not let the garlic deeply brown or the herbs fry until crisp.
- Pour the warm infused olive oil mixture, including all the garlic, citrus peel, herbs, and spices, into a large serving platter.
- Add the drained olives to the platter and toss everything together until all the olives are thoroughly coated in the warm, aromatic oil.
- Serve the olives slightly warm straight away, or let them sit for several hours for even deeper flavor. For a feta finish, scatter cubes or chunks of feta over the marinated olives and serve with pita chips.
Video
Notes
- Do not add salt until you taste. Olives are already salty, and feta adds more.
Use a vegetable peeler to remove long strips of citrus peel, avoiding the bitter white pith. About 4 to 6 strips from each fruit is enough. - For an alternative serving idea, spread labneh on a plate and spoon the marinated olives and their fragrant oil over the top.
- If refrigerated, the oil may turn cloudy or partially solid. This is normal. Let the olives come to room temperature before serving. Store feta and labneh separately and add only when serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
