Citrus Herb Marinated Olives
These citrus herb marinated olives are a bright, flavorful appetizer made with a blend of mixed olives, fresh lemon and orange peel, garlic, and aromatic herbs. Simple to prepare and perfect for entertaining, this Mediterranean-inspired dish gets better as it sits, making it an ideal make-ahead snack.
Servings 8
Equipment
- Mixing Bowls
- Measuring cups and spoons
- Vegetable peeler
- Citrus juicer (optional)
- Spoon or spatula
- Airtight container or jar
Ingredients
- 2 cups mixed olives drained (such as Castelvetrano and Kalamata)
- ¾ cup extra virgin olive oil
- 1 lemon zested and juiced
- 1 small orange zested
- 4 garlic cloves lightly crushed
- ½ teaspoon red pepper flakes optional
- 2 sprigs fresh rosemary
- 2 teaspoons Italian seasoning
- 1 teaspoon coarsely ground black pepper
Instructions
- Drain the olives thoroughly and pat them dry with a paper towel. Transfer to a mixing bowl.
- Use a vegetable peeler to remove strips of zest from the lemon and orange, avoiding the bitter white pith. Juice the lemon.
- In a separate bowl or jar, combine the olive oil, lemon juice, citrus peels, garlic cloves, red pepper flakes (if using), rosemary, Italian seasoning, and black pepper. Stir or shake until well mixed.
- Pour the marinade over the olives and toss until evenly coated.
- Cover and refrigerate for at least 2 hours to allow the flavors to develop. For best results, marinate overnight.
- Stir once or twice during marinating. Before serving, let the olives sit at room temperature for 15–20 minutes so the oil loosens and returns to a liquid state.
Notes
A mix of mild and briny olives creates the best flavor balance.
Avoid too much citrus pith, as it can add bitterness.
The olive oil may solidify in the fridge—this is normal. Let it warm before serving.
You can swap rosemary for thyme or oregano for a slightly different herb profile.
Avoid too much citrus pith, as it can add bitterness.
The olive oil may solidify in the fridge—this is normal. Let it warm before serving.
You can swap rosemary for thyme or oregano for a slightly different herb profile.