Citrus Marinated Olives

These easy and addictive Warm Citrus Marinated Olives are a delicious appetizer or snack made with just a few simple ingredients in less than 15 minutes. Plump, juicy olives steeped in herb-infused olive oil made flavorful with lots of tangy citrus, red chili flakes, and garlic. Perfect for serving at parties or as a simple afternoon treat. 

When entertaining, it's important to have a few simple noshes available to your guests when they arrive. Whether they're gathering for a simple cocktail hour or full on dinner party, people will probably be hungry, and you should always have a little something for them to snack on. 

Enter your new favorite appetizer: warm citrus marinated olives. These bright, tangy little nibbles are the perfect addition to any gathering. 

Sure, you can just put out a basic bowl of olives, but why not take a few minutes to transform them into delicious marinated olives instead? It's such an effortless and quick appetizer that easily turns a boring jar of olives into the best olives you've ever had. 

I love serving them with cocktails or before a bigger meal, such as Italian beef braciole or Chicken Milanese.

These spicy marinated olives make such a great appetizer and are one of my favorite ways to jazz up an antipasto platter, cheese platter or charcuterie board. The great thing about them is that they're so easy to make and can be adapted to suit your preferences. Use a different kind of olive or several olive varieties, switch up the aromatic herbs or add a few more chillies for extra spicy olives. 

Serve them with a festive bubbly cocktail with another simple appetizer like tuna carpaccio, shrimp cocktail, or fried calamari! This easy appetizer recipe instantly elevates any dish with its aesthetic appeal and luxurious flavor combinations - herby, citrusy, and garlicky with a touch of heat. So good! 

If you're an olive lover, you won't want to miss out on this recipe - they're sure to become your new favorite olives!

Ingredient Notes

• Olives - I like to use different types of olives, usually a combination of Kalamata olives, cerignola, gaetta, lucque and castelvetrano olives. You can used jarred olives or find them at the deli counter or in the olive bar at the grocery store. Use whatever kind of olives you prefer - black olives or green olives - just make sure they're good quality and have some brine with them - you will need it for the recipe. Avoid olives that are already seasoned or stored in oil. You can use pitted or unpitted olives.
• Citrus - I use lemon peel and orange peel, plus their juice, but if you can get Meyer lemons those make a great substitute. They add such a lovely tart and zesty flavor! You can use any type of orange, such as a clementine or satsuma, if you prefer.
• Fresh Herbs - you will need fresh thyme sprigs, fresh rosemary, and dried bay leaves for an earthy aromatic flavor. You can use only one herb or a different combination if you prefer.
• Smashed garlic cloves - No need to chop them, just smash with the side of your knife to release the flavor. 
• Red pepper flakes - You can also use a whole dried chili pepper or leave it out the chilli flakes if you don't love spicy food.
• Olive oil - Use really high quality extra virgin olive oil - the taste makes a difference. 

*Full ingredient list with quantities is in the recipe card at the bottom of this post.

Helpful Equipment

• Vegetable Peeler - you will need this to get the lemon and orange peels. 
• Small Saucepan - use a thick-bottomed pan to prevent the marinade from burning. 
• A Lidded Jar - have one ready if you plan to store the marinated olives for later.

Step by step instructions

1) Use a vegetable peeler to remove big pieces of orange and lemon zest, being careful to avoid as much of the white pith as you can. 

2) Remove the thyme and rosemary leaves from their stems and them to a small saucepan with the citrus peels, bay leaves, garlic, chili flakes, and olive oil, then place it on the stove over medium-low heat. 

3) Bring up to a gentle simmer for about 5 minutes, then turn off the heat. 

4) Add the olives and toss with the hot oil. Add the olive brine, orange juice and lemon juice, then mix to combine

Let marinate in the pot for at least an hour (several is best), then transfer to a bowl and serve while still warm.

These citrus marinated olives will keep in the refrigerator for up to a week. Bring them up to room temperature or gently warm before serving.

Tip: Always put out a small dish next to your olives for people to discard their olive pits!

Serving Suggestions

• There are so many different ways to serve this marinated olives recipe, but my favorite is as a snack with cocktails, beer or wine. They are amazing with a Rosemary Blueberry Vodka Spritzers or Cranberry, Clementine, and Rosemary Cocktails. 
• They're great added to a charcuterie or cheese board, or an antipasto or mezze platter. They pair especially well with salty feta cheese and nutty parmesan cheese. 
• You can also use them on salads, or to add zing grilled meats, seafood and veggies, or just place them on the dinner table for a little something extra to nibble on.
• These marinated olives make a lovely hostess gift! Place them in a mason jar or decorative container, tie with a ribbon and you have an amazing edible homemade gift!
• Don't forget to finish your meal with something sweet, like Italian pignoli cookies or ricotta pie!

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