Warm Marinated Olives Recipe

Rinse and Drain (if needed)

If your olives are packed in strong brine, place them in a colander and rinse briefly under cool running water. Drain well and pat dry with paper towels. Measure 3 cups and transfer to a medium bowl.

Prepare Aromatics

Finely grate the lemon and orange zest. Thinly slice 3 garlic cloves. Lightly crush the rosemary sprigs between your palms to release oils (leave the sprigs whole) and strip thyme sprigs if desired, leaving small stems intact.

Combine Marinade

In a small mixing bowl combine 1/4 cup extra-virgin olive oil, 1 tablespoon lemon zest, 1 tablespoon orange zest, 1 tablespoon lemon juice, 1 teaspoon red wine vinegar, 1/2 teaspoon honey or maple syrup (optional), 1/2 teaspoon crushed red pepper flakes, 1/2 teaspoon whole black peppercorns and 1/2 teaspoon coarse sea salt. Whisk briefly until the honey dissolves and the mixture is emulsified.

Marinate Olives

Pour the marinade over the olives, add the sliced garlic, crushed rosemary sprigs and thyme sprigs. Toss gently to coat all olives in the oil mixture. Cover the bowl with plastic wrap or a lid and let sit at room temperature for at least 30 minutes to allow flavors to meld. For stronger flavor, refrigerate and marinate for up to 24 hours; bring back to room temperature before warming.

Warm the Olives

Preheat a small skillet or sauté pan over medium-low heat. Add the marinated olives and all of the oil and aromatics to the warm pan. Gently heat, stirring occasionally, until the oil is shimmering and the garlic is fragrant and softened, about 4–6 minutes. Do not let the garlic brown or the oil smoke. Warming helps bloom the herbs and release citrus oils into the olives.

Adjust Seasoning

Taste one or two olives and adjust seasoning as needed: add a pinch more sea salt, a squeeze more lemon juice, or a few flakes of red pepper to taste. If the mixture seems dry, add a teaspoon or two of olive oil.

Transfer the warm olives to a shallow serving bowl or small cast-iron skillet. Scatter the chopped fresh parsley over the top and serve immediately with toasted baguette slices or crostini for guests to scoop up olives and oil. Leftover olives keep refrigerated in their oil up to 5 days; bring to room temperature or gently rewarm before serving.