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Today’s recipe is short and sweet but oh-so-fancy-feeling.
We’re making Warm Marinated Olives with Orange Zest—the final touch in my three-part Mediterranean Sharables Dinner series. If you missed the first two, don’t worry! You can catch up with the Persian Hummus with Spiced Ribeye and the Mediterranean Feta Salad with Citrus Garlic Vinaigrette after this.
These olives are definitely the spark—the cozy, fragrant, and colorful surprise that ties your Mediterranean dinner spread together in the most unexpected way.
Why You’ll Love These Warm Marinated Olives with Orange Zest
- Glazy and caramelized
- Herby and zesty
- Salty with just the right amount of heat
- Super easy to prep
- Pairs beautifully with cheese boards, crackers, or fresh bread
They come together with 10 minutes of prep and 20 minutes of cook time, and the payoff? HUGE.
You’ll use two types of olives—my favorite combo is Castelvetrano (green and crisp) and Kalamata (meaty and bold). Warmed gently with olive oil, garlic, citrus peel, and fresh herbs like rosemary and oregano, they soak up all that herby goodness. The finish? A bright burst of orange zest, a little fennel, and a sparkle of red pepper flakes. Absolute heaven.
This is also a cozy one for fall or winter, when warm appetizers feel extra special.
And guess what? It’s fancy enough for guests but easy enough for a Tuesday night snack.
What You’ll Need
- 1 orange (you’ll use the zest, juice, and peel)
- Olive oil
- Fresh rosemary + oregano (or swap in thyme)
- Garlic
- Castelvetrano olives + Kalamata olives
- Ground fennel
- Red pepper flakes
- Fresh bread, crackers, or a cheese board (for serving)
Helpful Equipment:
- Peeler or paring knife
- Zester or microplane
- Medium saucepan
- I used a mortar and pestle to grind the fennel.
Helpful Tips:
- Swap orange zest for lemon if you prefer (but stick to just one).
- Choose olives from the Mediterranean—flavor matters!
- Don’t let your herbs burn—keep the heat low and slow.
- Save those roasted herb leaves for a tasty garnish.
- For an elegant touch, serve alongside shareable bites like roasted shrimp or nuts—perfect for a refined yet effortless spread.
- These are glorious on a holiday cheese board!
- Short on time? Make these a day ahead and reheat gently before serving. The flavor gets even better.
Recipe credit:
This delightful dish draws inspiration from the vibrant flavors showcased in Aresh Hashemi’s cookbook, Shred Happens – So Easy, So Good. His recipes are fresh, colorful, and packed with protein, offering a deliciously low-carb twist. Highly recommended!
That’s it for today, friends. Scroll down for the full printable recipe card and a short video showing how it all comes together. James T. is already eyeing the bowl—he caught a whiff of orange and was hoping for a slice. Or two, and who can blame him?
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Watch the step-by-step instructional video!
Warm Marinated Olives with Orange Zest
Ingredients
Method
- Peel half the orange into thin strips, zest the other half, and squeeze out the juice. Set zest aside.
- Heat olive oil in a medium saucepan over low heat for 1 minute.
- Add rosemary and oregano sprigs, stir and fry for 3–4 minutes until fragrant. Remove sprigs and save leaves for garnish.
- Add garlic, orange peel, olives, fennel, and red pepper flakes. Stir and fry for 5–6 minutes.
- Add the orange juice and cook until the sauce is reduced to a glaze-like consistency, 10 to 12 minutes.
- Remove the olives from the pan and place them in a serving dish.
- Garnish with the finely grated zest, another pinch of fennel, and the roasted leaves and needles from the oregano and rosemary sprigs.
- Serve with fresh bread or crackers, or as a topping on a cheese board.
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5 responses to “Warm Marinated Olives with Orange Zest – A Vibrant Mediterranean Appetizer”
I love olives…all kinds of olives…this looks great – and so good for you as well!
I agree! 🙂
Thank you, John!
Amazing!!
Yum! I love olives.