Warm Marinated Olives

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  • Level: Easy
  • Total: 20 min
  • Active: 15 min
  • Yield: 10 servings
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2 cups large green olives with pits, such as Cerignola (11 ounces)

2 cups large black olives with pits, such as Kalamata (11 ounces)

Zest of 1 orange, peeled in large strips

4 large garlic cloves, smashed

2 teaspoons whole fennel seeds

2 teaspoons chopped fresh thyme leaves

3/4 teaspoon crushed red pepper flakes

Kosher salt and freshly ground black pepper

2/3 cup good olive oil

4 sprigs fresh thyme


  1. Drain the green and black olives from the brine or oil that they're packed in and place them in a medium bowl. Add the orange zest, garlic, fennel seeds, thyme leaves, red pepper flakes, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Pour the olive oil over the mixture, add the thyme sprigs and toss to combine.
  2. Transfer the mixture, including the olive oil, to a medium (10-inch) sauté pan. Heat over medium heat until the oil begins to sizzle. Lower the heat and sauté for 4 to 5 minutes, stirring occasionally, until the olives and garlic are heated through and fragrant. Serve warm right from the pan or transfer to a serving dish. Offer a small dish for the pits.

Cook’s Note

This dish depends on the flavor and texture of the olives. Use high-quality olives with pits rather than the canned pitted ones.