Warm Marinated Olives Recipe

Prepare Olives

If olives are very salty or brined, rinse briefly under cold water and drain well. Pat dry with paper towels. If any olives are whole and you prefer more flavor infusion, gently crush a few with the flat side of a knife.

Warm the Oil and Aromatics

In a small sauté pan over low heat, combine the extra-virgin olive oil, sliced garlic, chopped rosemary, chopped mixed herbs, crushed fennel seeds, and red pepper flakes. Warm gently for 2–3 minutes until the garlic is fragrant and just beginning to soften but not browning. Keep heat low to avoid burning the garlic.

Combine with Olives

Transfer the drained olives to a medium heatproof bowl. Pour the warm oil and aromatics over the olives, stirring to coat so the garlic and herbs are distributed evenly.

Add Flavorings

Add the orange zest, saba, lemon juice (if using), coarse sea salt, and freshly cracked black pepper to the bowl. Stir thoroughly so the saba and zest are incorporated into the oil and cling to the olives.

Brief Rest for Infusion

Let the olives sit at warm room temperature for 10–15 minutes to allow flavors to marry and the warm oil to loosen olive skins and release aromas. If you prefer a stronger infused flavor, cover and refrigerate for at least 1 hour or up to 24 hours; bring back to room temperature before serving.

Taste and adjust seasoning: add a pinch more salt, a few drops more saba, or a squeeze of lemon if it needs brightness. If the garlic slices are large, you may mince them now or leave them whole for visual appeal.

Transfer the warm marinated olives to a shallow serving dish. Tuck thin orange slices among the olives for color and extra citrus aroma. Sprinkle extra chopped parsley over the top.

Serve immediately with toasted bread or crostini. Leftovers: store covered in the refrigerator for up to 5 days; bring to room temperature before serving so oil is fluid and flavors are fragrant.