Marinated Olives with Citrus and Herbs That Will Make You the Star of Every Party
Ever stood in your kitchen wondering what easy snack could impress everybody without you sweating over the stove?
You’re not alone. We’ve all been there, wishing for something bright, quick, and just a little fancy.
Sometimes the appetizers at parties are kinda heavy, greasy, or just plain boring.
That’s when you need something zesty and fresh to wake people up. Something that makes everybody think you’re way fancier than you really are.
That’s where Marinated Olives with Citrus and Herbs swoop in. They’re colorful, tangy, and full of punchy flavors.
Best part? It takes almost no time to make them.
Let’s show you how.
Ingredients and Why They Matter
Picking good ingredients makes all the difference. Here’s what you’ll need and why.
Olives: We like using Castelvetrano for their mild sweetness and Kalamata for their briny pop. A mix keeps it interesting.
Olive Oil: A soft, fruity extra-virgin olive oil helps coat everything and carries the flavor. It’s like giving the olives a soft hug.
Citrus Zest and Juice: Lemon and orange bring a bright sunshiney tang. The zest holds oils that smell amazing. A little juice wakes up the flavor even more.
Garlic: Sliced thin, it adds a mellow, savory backbone once warmed.
Fresh Herbs: Rosemary and thyme bring earthiness. They also look pretty mixed with the olives.
Red Pepper Flakes: Just a pinch. Enough for a tickle of heat.
Pink Peppercorns (original twist!): These give a tiny floral, fruity flavor. Kinda special. Not spicy.
Bay Leaf: Adds a woodsy, slow-built flavor that sneaks in after the first bite.
Salt and Pepper: Always important. Makes everything taste like more of itself.
Looking for more recipes that offer big flavor and smart nutrition? Check out this bright Roasted Butternut Squash Quinoa Salad packed with wholesome ingredients.
How to Make Marinated Olives with Citrus and Herbs
Making marinated olives is almost like building a little spa day for them.
Here’s what we do.
- In a small saucepan, pour in the olive oil. Add the garlic slices, lemon zest, orange zest, rosemary, thyme, bay leaf, red pepper flakes, and pink peppercorns.
- Turn the heat to medium-low. Warm everything slowly for about 5 minutes. The kitchen will smell crazy good. Don’t let the garlic get brown.
- Turn off the heat and stir in the lemon juice and orange juice.
- Grab a big bowl or a glass jar. Drop the drained olives in.
- Pour the warm oil and herbs all over the olives. Give it a stir to coat them good.
- Let it sit at room temp for at least 1 hour. If you got time, stash them in the fridge overnight. They get better and better.
- Bring them back to room temp before serving. Nobody likes cold oil clumps.
If you like recipes with little flavor twists, don’t miss our cozy Citrus Roasted Brussels Sprouts — they’re simple, bright, and packed with citrus too.
Nutritional Insights
Each serving of marinated olives (about a quarter cup) has:
- Calories: 210
- Fat: 22g
- Saturated Fat: 3g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 1g
- Sodium: 320mg
Olives give you healthy fats that your body loves. Plus, citrus zest adds vitamin C without you even noticing.
Where To Find Pink Peppercorns
We know finding unconventional items like pink peppercorns can be a challenge.
While there are many options out there, we have sourced what we used and only recommend what we use.
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Ingredient Alternatives
Can’t find some stuff? No sweat.
- Olives: Only got green ones? Still works fine. Even canned black olives are ok in a pinch.
- Pink Peppercorns: Leave ‘em out if you can’t find them. Or try a tiny crack of regular black pepper instead.
- Fresh Herbs: Use dried rosemary and thyme if you have to. Use half the amount.
- Olive Oil: No extra-virgin? Regular olive oil still gets the job done.
How to Serve Marinated Olives
You can throw them on the table just as they are.
But here’s a few ideas if you wanna make it fancy:
- Put ‘em in a pretty bowl with some toothpicks stuck nearby.
- Nestle them next to a wedge of soft cheese like Brie.
- Tuck them into a charcuterie board with some crusty bread.
- Spoon them over a salad for a fast dressing.
Storage Tips
Marinated olives can hang out in the fridge for up to a week.
Keep them in an airtight jar. Let them warm up to room temp before eating.
If the oil looks solid from the fridge, that’s totally normal. It will melt once it warms.
Recipe Notes
We add pink peppercorns to give the olives a tiny floral pop that makes them taste more complex but not weird.
Most marinated olives are citrusy and herby — and that’s great.
The pink peppercorns make people pause and go, “Whoa, what’s that little extra thing?”
Small twist, big payoff.
You don’t have to add them. But trust us, if you can — do it.
Recipe Card For Marinated Olives with Citrus and Herbs
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Marinated Olives with Citrus and Herbs
- Prep Time: 10 minutes
- Marinating Time: 1 hour (minimum)
- Cook Time: 5 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Snack, Appetizer
- Method: Marinating
- Cuisine: Mediterranean
- Diet: Vegan
Description
A vibrant and aromatic appetizer of olives marinated in olive oil, fresh citrus zest, and fragrant herbs. Perfect for snacking, gifting, or adding a colorful touch to your cheese boards. This recipe adds a subtle twist of pink peppercorns for a delicate floral note that makes it stand out.
Equipment:
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Small saucepan
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Mixing bowl or jar with lid
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Microplane or zester
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Small knife
-
Measuring spoons
Ingredients
- 1 cup Castelvetrano olives, drained
- 1 cup Kalamata olives, drained
- 1/2 cup extra-virgin olive oil
- 2 cloves garlic, thinly sliced
- Zest of 1 lemon
- Zest of 1 orange
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh orange juice
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon pink peppercorns, lightly crushed
- 1 teaspoon fresh oregano leaves, optional
- Salt and freshly ground black pepper, to taste
Instructions
- In a small saucepan, combine the olive oil, garlic slices, lemon zest, orange zest, rosemary, thyme, bay leaf, red pepper flakes, and pink peppercorns.
- Warm the mixture over medium-low heat for about 5 minutes, just until the oil is fragrant and the garlic starts to soften. Do not let the garlic brown.
- Remove from heat and stir in the fresh lemon juice and orange juice.
- Place the drained olives in a large bowl or jar.
- Pour the warm oil and herb mixture over the olives, making sure they are well coated.
- Cover the bowl or seal the jar. Let the olives marinate at room temperature for at least 1 hour, stirring once or twice. For deeper flavor, refrigerate them overnight.
- Before serving, bring the olives back to room temperature. Stir gently and serve as part of an appetizer spread or alongside your favorite cheese and charcuterie boards.
Notes
Adding pink peppercorns introduces a subtle floral aroma and a mild peppery bite that beautifully complements the citrus and herbs. It’s a small, thoughtful twist that lifts the flavor just slightly beyond traditional marinated olives without overpowering the original balance. Pink peppercorns aren’t spicy like black pepper, so they add depth without heat — perfect for pairing with mild cheeses and wines.
If you can’t find pink peppercorns, you can leave them out, but it really does add a touch of something special.
Olives can be stored in the fridge for up to a week. Always bring to room temperature before serving for the best flavor and texture.
Nutrition
- Serving Size: 1 Serving
- Calories: 210
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 3g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 1g
FAQs About Marinated Olives with Citrus and Herbs
1. How long do marinated olives last?
They stay good for about 7 days if you keep them cold in a sealed container.
2. Can I reuse the marinade?
Yep! Toss it with roasted veggies or drizzle it over grilled chicken. Don’t let that liquid gold go to waste.
3. Are marinated olives healthy?
Sure are. They’re packed with good fats and antioxidants.
4. Can I use only one type of olive?
Of course. Use whatever you love or whatever’s cheapest that day.
5. What if I don’t like garlic?
Skip it. Maybe throw in a pinch of cumin seeds or fennel seeds for some character instead.
6. Should I pit the olives first?
Totally up to you. Pitted is easier for guests, but whole olives stay a little juicier.
7. Can I serve them warm?
Oh yeah. Warm marinated olives are super cozy. Just gently reheat them before putting them out.
The Final Bite
Marinated olives with citrus and herbs aren’t just another appetizer. They’re a little reminder that simple things, when done right, can feel pretty special.
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It’s written by Ryan Yates, a culinary expert with 20 years of real kitchen experience, and packed with simple recipes and fresh tricks straight from a working executive chef.
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About the Author
Ryan Yates is a culinary expert with over 20 years of experience in commercial kitchens. As a working executive chef, he has a passion for creating delicious, accessible recipes that bring joy to home cooks everywhere. Ryan believes in the magic of simple ingredients and loves sharing his knowledge to help others find happiness in cooking.