Warm Marinated Olives Recipe

Prepare fennel and garlic

If you haven't roasted garlic yet, roast 4 whole cloves: wrap unpeeled garlic cloves in foil with a little oil and roast at 400°F (200°C) for 20–25 minutes until soft. When cool, squeeze out and smash the cloves. Thinly shave the fennel bulb with a mandoline or sharp knife into very thin strips (about 1/16–1/8 inch).

Heat oil and bloom aromatics

In a small saucepan, warm 3/4 cup extra-virgin olive oil over low heat until fragrant but not simmering (approximately 2–3 minutes). Add the smashed roasted garlic cloves and red chili flakes and gently heat for 1 minute to infuse the oil. Do not let the oil come to a boil or the garlic burn.

Combine olives and flavorings

Place 3 cups mixed olives in a heatproof bowl. Add the shaved fennel, 1 tsp dried oregano, 1 tsp lemon zest, 1 tbsp lemon juice, 2 thyme sprigs (if using), 1/2 tsp coarse sea salt and 1/4 tsp freshly ground black pepper. Pour the warm garlic-and-chili oil over the olives so the oil comes about half to three-quarters up the olive level—use all the oil if you want them richly coated. Gently toss everything with a spoon to distribute aromatics and oil.

Warm and meld

Cover the bowl loosely with foil or a lid and let the olives sit warm for 10 minutes so the flavors meld and the fennel softens slightly. Alternatively, transfer everything to a small ovenproof skillet and keep in a low oven (200°F / 95°C) for 10 minutes.

Adjust seasoning

Taste one or two olives and adjust seasoning as needed: add a pinch more salt, a few extra chili flakes for heat, or a squeeze more lemon juice to brighten. Remove and discard thyme sprigs before serving.

Transfer the warm marinated olives to a shallow serving bowl. Spoon some of the warm oil and garlic over the top. Scatter the finely chopped parsley over the olives for color.

Serve immediately with toasted country bread or crostini to soak up the flavored oil. Leftover olives can be refrigerated in their oil for up to 5 days; bring back to room temperature before serving so the oil is palatable.