Marinated Olives

I’ve had this recipe for marinated olives bookmarked since I bought Ina Garten‘s Cook Like a Pro cookbook a few years ago. We always have olives in the fridge because we love snacking on them. I love that you cook the olives, spices, garlic, and orange zest in olive oil to bring out their flavors. The olives were wonderful warm & fresh from the skillet but they were also fantastic a few hours later at room temperature because the flavors had time to mingle. We all loved these marinated olives–I will most definitely be serving them for holidays, dinner parties, and smorgasbord dinners in the future.

Marinated Olives

Ingredients

• 1 cup green olives with pits, such as Cerignola
• 1 cup kalamata olives with pits
• ⅓ cup good olive oil
• Zest from 1/2 an orange, peeled in large strips
• 2 large garlic cloves, smashed
• 1 tsp whole fennel seeds
• 1 tsp fresh thyme leaves
• ¼-½ tsp crushed red pepper flakes, to taste
• 2 sprigs of fresh thyme

How to Make Marinated Olives

Drain the liquid from both olives then place them in a skillet over medium heat. Add the olive oil, orange zest, smashed garlic cloves, fennel seeds, fresh thyme leaves, crushed red pepper flakes, thyme sprigs, sea salt, and freshly cracked pepper, to taste. Toss to coat evenly and cook, stirring often, for 5 minutes.

Serve the olives warm or at room temperature. Offer toothpicks along with a small bowl for the olive pits on the side. Enjoy!

Marinated Olives

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Prep Time: 5 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 10 minutes minutes

Course: Appetizer

Cuisine: American

Servings: 4

Author: Adapted by Pam / Original by Ina Garten - Cook Like a Pro

Equipment

• Large skillet

Ingredients

• 1 cup green olives with pits, such as Cerignola
• 1 cup kalamata olives with pits
• ⅓ cup good olive oil
• Zest from 1/2 an orange, peeled in large strips
• 2 large garlic cloves, smashed
• 1 tsp whole fennel seeds
• 1 tsp fresh thyme leaves
• ¼-½ tsp crushed red pepper flakes, to taste
• 2 sprigs of fresh thyme

Instructions

• Drain the liquid from both olives then place them in a skillet over medium heat.
• Add the olive oil, orange zest, smashed garlic cloves, fennel seeds, fresh thyme leaves, crushed red pepper flakes, thyme sprigs, sea salt, and freshly cracked pepper, to taste. Toss to coat evenly and cook, stirring often, for 5 minutes. 
• Serve the olives warm or at room temperature. Enjoy!
• Side Note: Offer toothpicks along with a small bowl for the olive pits.

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