Warmed Lemon-Herb Marinated Olives

Have you ever tried Warmed Lemon-Herb Marinated Olives? Something about heating olives in a spiced olive oil before setting them out on a charcuterie tray really makes them extra amazing! The only downside is I guarantee you’re going to eat too many of them!

For years I struggled to come up with a Christmas Eve tradition. Living away from extended family, a big Christmas Eve party just wasn’t going to happen for us (as much as I wished it could!). And because I always make a big meal on Christmas Day, I didn’t want to spend hours in the kitchen two days in a row. So last year I decided to make a “Bethlehem” dinner on Christmas Eve and put out cheeses, salami, olives, fruit, crackers, along with some already made soups from the local deli. Our family ate the dinner by candlelight and went around the table one by one and shared a favorite Christmas memory. We had such a great night that we decided to do it again this year. Only this time we’re going to go around the table and share a high point and low point from 2020. We’ve got a lot to talk about!

Marinade

This is going to be quick because this recipe is simple!

Start by heating some olive oil, spices, lemon peel, and garlic over very low heat. That’s it!

Lemon Zest

When removing the lemon zest from the lemon, be sure to not remove too much of the pith with it. The white pith can make foods taste a little bitter. A microplane zester (aff. link) like this one is one of my favorite kitchen tools. I’ve had mine for over 10 years and it’s still going strong!

Olives

To the marinade, add 2 cups of your favorite olives. I went with equal parts of my two favorites: Castelvetrano and Kalamata. Try to find the olives with the pits still inside. I like to buy olives in the deli department at the grocery store. Not only can I buy them in smaller quantities, but the quality is usually a little better.

Be sure and rinse the olives under cold water before adding them to the marinade.

Place the olives and marinade back on the stove and heat over a very low heat until warmed through.

Serve immediately or store in the fridge overnight and reheat just before serving. I promise you that warm olives are a game-changer! Enjoy!

Warmed Lemon-Herb Marinated Olives

1 cup green olives (like Castelvetrano olives)*
1 cup black olives (like Kalamata olives)
3/4 cup extra virgin olive oil
1 garlic clove, minced
Zest of 1 lemon
2 teaspoons fresh thyme, chopped
2 teaspoons fresh oregano, chopped
1/2 teaspoon table salt
1/4 teaspoon fennel seed
1/4 teaspoon red pepper flakes

Directions:

In a small saucepan, heat the olive oil and spices until warm. Rinse olives, drain, and add to warm oil. Heat over very low heat until warmed through, careful not to boil. Serve immediately or store in the refrigerator up to 4 days and reheat just before serving. Warm olives will change your life!

*I like to look for olives from the deli department, with the pits still in them. The pits help with flavor and help them to retain heat.