These are so delicious! While visiting Napa Valley years ago, we enjoyed a beautiful lunch overlooking a gorgeous vineyard. I ordered marinated olives and surprised when they arrived warm in a beautiful vintage bowl. The marinade had fennel, springs of thyme, red pepper flakes, whole garlic, the zest of fresh lemon and orange.
If you’re needing appetizer ideas, this one is simple to make and is yummy served on its own or along side your favorite crackers and cheese.
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Warm Marinated Olive Recipe
Serve on its own or along side a fresh baguette or your favorite cheese and crackers.
Ingredients
- 3 cups olives (any variety - I used Kalamata and green olives.
- 1/2 cup olive oil
- a sprinkle of your favorite gourmet salt
- 1/2 tsp fresh ground pepper
- 2 tsp fresh thyme plus several springs for garnish
- 3 gloves of garlic, peeled not chopped
- 2 tsp lemon zest, 1 tsp orange zest plus several slices of orange peel
- 2 tsp whole fennel seeds
- 1 bay leaf
Instructions
- Strain olives and add to medium bowl.
- Zest an orange and lemon. Peel three or four slices of the orange skin. Add to the bowl.
- Add fresh garlic cloves, thyme, fennel, salt, pepper, and olive oil.
- Stir to combine.
- To a small saucepan, add olive mixture and bay leaf. Allow to sizzle for about 5 minutes or until garlic is fragrant.
- Remove from heat and transfer to your favorite serving bowl.
- Serve immediately with a warm bread or cheese and crackers.
Notes
We enjoyed warm marinated olives a few years ago while visiting the wine country in CA so naturally I wanted to make them at home. I was also inspired by Ina Garten's recipe. Slightly different but also delicious!
