Warm Citrus-Marinated Olives

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  • Level: Easy
  • Total: 2 hr 20 min (includes marinating time)
  • Active: 20 min
  • Yield: 4 to 6 servings
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2 cups olives, such as Castelvetrano, Cerignola and Kalamata

1/2 tangerine, sliced and cut into quarters

4 strips lemon zest 

1 cup extra-virgin olive oil 

3 large sprigs thyme 

2 large sprigs oregano 

1 bay leaf 

1 clove garlic, smashed 

1/2 teaspoon red pepper flakes 


  1. Bring a pot of water to a boil over medium-high heat. Blanch the olives for about 30 seconds. Using a slotted spoon or spider, remove the olives to a medium bowl. Toss with the tangerine pieces and lemon zest.
  2. In a small skillet, combine the olive oil, thyme, oregano, bay leaf, garlic and red pepper flakes. Warm gently over medium heat until small bubbles form around the herbs and garlic. Reduce the heat to medium low and simmer gently until the garlic is beginning to brown and the bubbles start to subside, about 7 minutes. Pour the hot oil over the olive mixture and toss well to coat.
  3. Allow the olives to marinate at room temperature for 2 hours, or cover and refrigerate for up to 4 days; warm gently before serving.