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5.0 from 21 votes

Easy and Addictive Warm 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 20 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 and gatherings or as a simple mid-day treat. 

Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings: 2 cups
Calories: 711 kcal
Course: Appetizer
Cuisine: American

Ingredients

  • 1 lemon
  • 1 small orange or clementine
  • 1 sprig fresh thyme
  • 1 sprig fresh rosemary
  • 2 dried bay leaves
  • 2 cloves garlic smashed and peeled
  • ¼ teaspoon red pepper flakes or 1 small dried red chili pepper
  • ½ cup extra virgin olive oil
  • 2 cups assorted green and black olives
  • ¼ cup olive brine

Notes

  • Swap out the orange and lemon for two Meyer lemons instead if you can find them. They have incredible flavor!
  • You can use either thyme or rosemary or both. If only dry herbs are available, use ¼ teaspoon of each.
  • I prefer mostly green olives for this mix, but any variety will work. My favorites are are cerignola, castelvetrano and lucque - just use high quality olives, with the pit if possible.

Nutrition Information

Calories 711kcal (36%) Carbohydrates 16g (5%) Protein 3g (6%) Fat 75g (115%) Saturated Fat 10g (50%) Polyunsaturated Fat 8g Monounsaturated Fat 55g Sodium 2109mg (88%) Potassium 213mg (6%) Fiber 7g (28%) Sugar 6g (12%) Vitamin A 573IU (11%) Vitamin C 48mg (53%) Calcium 104mg (10%) Iron 2mg (11%)

Nutrition Facts

Serving: 2cups

Amount Per Serving

Calories 711

% Daily Value*

Calories 711kcal 36%
Carbohydrates 16g 5%
Protein 3g 6%
Fat 75g 115%
Saturated Fat 10g 50%
Polyunsaturated Fat 8g 47%
Monounsaturated Fat 55g 275%
Sodium 2109mg 88%
Potassium 213mg 5%
Fiber 7g 28%
Sugar 6g 12%
Vitamin A 573IU 11%
Vitamin C 48mg 53%
Calcium 104mg 10%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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