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A close-up view of mixed green and black marinated olives tossed with orange and lemon zest strips, fresh rosemary sprigs, thyme, and red chili peppers.
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Marinated Olives

A colorful mix of olives tossed in warm olive oil infused with toasted fennel and coriander seeds, smashed garlic, rosemary, thyme, chili, and strips of lemon and orange peel. Citrusy, herby, garlicky, and gently spicy, these marinated olives are a stunning mezze appetizer.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Appetizer
Cuisine: Mediterranean
Freezer friendly: No
Shelf life: 1 Week
Servings: 8
Author: Samira Kazan

Equipment

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

  1. 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.
  2. For an alternative serving idea, spread labneh on a plate and spoon the marinated olives and their fragrant oil over the top.
  3. 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

Calories: 313kcal | Carbohydrates: 6g | Protein: 3g | Fat: 32g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Cholesterol: 13mg | Sodium: 1236mg | Potassium: 124mg | Fiber: 3g | Sugar: 1g | Vitamin A: 584IU | Vitamin C: 28mg | Calcium: 125mg | Iron: 1mg