Warm Citrus Marinated Olives

Warm citrus marinated olives are one of my favorite “little luxuries” to set out when guests arrive – minimal effort, maximum impact. Warming the olives gently in olive oil softens their bite and makes the whole bowl feel more generous. Add citrus zest and wide strips of peel, a little garlic, and a few herbs, and suddenly you have something that tastes like it belongs on a proper grazing table.

I make these most in winter, when citrus is at its peak and the bright oils in the peel feel especially welcome against briny olives. They’re naturally vegan and gluten-free, they hold well at room temperature, and they’re one of the easiest ways to make a cheese board or aperitivo spread feel finished. I always finish dishes with flaky sea salt and freshly ground black pepper as appropriate – especially if the olives need a final lift.

Citrus is at its peak in the colder months, making this a naturally seasonal, garden-to-table addition to winter entertaining – bright, briny, and effortless.

VEGETARIAN ✓ VEGAN ✓ LOW CARB ✓ KETO ✓ GLUTEN-FREE ✓

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Recipe Notes

Gentle heat is the goal: you’re not “cooking” olives – you’re warming them so the citrus oils and garlic perfume the bowl. Keep the heat low so the olive oil doesn’t fry the aromatics.

These are built for boards: warm olives bring contrast to creamy cheeses and crisp vegetables. If you’re building a winter board, this pairs beautifully with a soft cheese, something pickled, and another contrasting cheese.

Ingredients For Warm Citrus Marinated Olives

• Mixed Olives (2 Cups, Drained And Lightly Patted Dry)
• Extra-Virgin Olive Oil (1/4 Cup)
• Citrus Peel (Cut Into Wide Strips; White Pith Removed If Thick) Lemon, Orange, Or Both
• Citrus Zest (1 1/2 Teaspoon) Lemon, Orange, Or Both
• Garlic (2 Cloves, Thinly Sliced)
• Fresh Rosemary (1 Small Sprig) Or Thyme
• Crushed Red Pepper Flakes (Pinch, Optional)
• Freshly Ground Black Pepper (To Taste)
• Flaky Sea Salt (To Finish, Optional)

To Serve: toothpicks or cocktail forks, warm bread, seeded crackers, endive leaves, citrus segments, and a cheese board alongside.

How To Make Warm Citrus Marinated Olives

• Warm The Oil: In a small skillet over low heat, warm olive oil just until it shimmers lightly (not smoking).
• Bloom The Aromatics: Add sliced garlic, rosemary (or thyme), lemon peel, lemon zest, and a pinch of red pepper flakes if using. Warm for 1–2 minutes until fragrant, stirring often.
• Add The Olives: Add olives and toss gently to coat. Warm 3–5 minutes, stirring occasionally, until the olives are heated through.
• Rest + Infuse: Turn off heat and let sit 5 minutes so the flavors settle into the oil.
• Finish + Serve: Season with freshly ground black pepper and finish with flaky sea salt as appropriate. Serve warm or at room temperature.

Substitutions

Citrus Options – Use oranges or blood orange for a deeper, more floral note, or swap lemon zest for grapefruit zest for a slightly bitter edge (beautiful with buttery olives).

Herb Options – Rosemary is classic and wintery, but thyme, oregano, or a few bay leaves are all lovely. Use what you have.

Heat Options – Red pepper flakes are optional. For a gentler warmth, add a strip of preserved lemon or a pinch of smoked paprika instead.

Tips & Tricks

• Pat olives dry if they’re very wet – it helps the warm oil cling and keeps the bowl from tasting diluted.
• Keep heat low so garlic doesn’t brown (browned garlic can turn bitter quickly).
• Use wide citrus peel strips so guests can avoid them easily if they prefer (but they’re the secret perfume of the dish).
• Finish with black pepper right before serving – it makes the citrus and brine feel sharper and more complete.

Make Ahead

You can warm and infuse these up to 2 hours ahead. Let them sit at room temperature, then rewarm gently over low heat for 1–2 minutes right before serving.

Storage

Store leftovers in a sealed container in the refrigerator for up to 5 days. Bring to room temperature before serving, or warm gently in a small skillet. The oil may solidify in the fridge; that’s normal.

FAQs:

More Recipes To Try:

• Goat Cheese Stuffed Dates with Hot Honey & Pistachios
• Roasted Tomato Caprese Appetizer Bites
• Winter Cheese Board
• Roasted Parsnips & Carrots with Oranges & Whipped Feta
• Kale Caesar Salad with Roasted Delicata Squash & Pine Nuts

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