Marinated Olives (AIP, Paleo, Whole30)

A small bowl of marinated olives is one of those simple things that makes a table feel finished. It’s a little something to nibble on while dinner comes together, or to set out when friends drop by. This version is bright and briny with fresh herbs and citrus, with no complicated prep. This recipe is especially handy around the holidays, when you want something thoughtful but quick to add to a spread. Make them ahead, tuck them into the fridge, and let the flavors deepen over time.

How this recipe fits AIP, Paleo, Whole30

These marinated olives can be enjoyed on AIP, Paleo, Whole30, and Plant-Based Whole30, with just a little attention to ingredients. The main thing to watch is the brand of olives you choose, since some are packed in brine with added stabilizers, preservatives, or flavorings that aren’t fully compliant. Instead of scooping from the grocery olive bar, look for specialty jarred olives that list water and salt as brine ingredients.

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Reach for fresh rosemary and thyme, not dried. They have more fragrant oils than dried, and will taste bright and fresh, instead of woody and earthy. Rosemary and thyme pair beautifully with the briny richness of the olives, a big clove of garlic and the sweetness and acidity from fresh orange juice and zest.

Spend a few minutes preparing your ingredients, and this will come together very quickly. Zest long strips of orange peel with a peeler or paring knife, then juice the orange. Peel and smash the garlic clove and strip the leaves off the rosemary and thyme sprigs. You’ll also want to drain your olives if they’re swimming in brine.

Warm the olive oil over very low heat with the herbs, garlic, and orange zest just. Bring the oil to a scant simmer, then add the white wine vinegar and freshly squeezed orange juice. Keep the heat low to avoid overheating the oil as you coax the flavor out of the garlic, herbs and citrus. The oil should be at a scant simmer.

Toss the olives in the warm oil to gently warm them through, and season with a pinch of salt only if needed. They olives will quickly absorb the flavors of the herbs and citrus. I like to use a mix of Castelvetrano, Cerignola and Kalamata olives, for a variety of textures and taste. Castelvetrano olives are a meaty and buttery, while the Kalamata olives are strong and bitter, and the giant Cerignola olives can be sweet and mild, and colorful.

Serve the olives warm or room temperature. Store in the refrigerator in an airtight container for up to three days… if they last that long, because I guarantee you’ll sneak a few every time you open the fridge.

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Marinated Olives (AIP, Paleo, Whole30)

5 from 1 vote

Marinated olives made with citrus zest, garlic, rosemary, and thyme for a bright, briny appetizer.

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9 minutes mins

Servings: 6 servings

Author: Christina Marche

Ingredients

• ½ cup olive oil
• 1 clove garlic
• 1 tbsp fresh rosemary from about 1 sprig
• ½ tbsp fresh thyme from about 6 sprigs
• 1 tbsp grated orange zest or two long strips
• 1 tbsp freshly squeezed orange juice
• 2 tbsp white wine vinegar
• 3 cups olives, such as Castelvetrano, Cerignola or Kalamata

Instructions

• Pare the orange peel into two long strips or use a microplane to zest. Juice the orange and set aside two teaspoons of juice.
• Drain the olives from their brine and set aside.
• Peel and smash the garlic clove.
• Heat the olive oil in a small saucepan over low heat until the oil reaches a gentle bubble. Stir in the smashed garlic clove, orange peel or zest, rosemary and thyme. Warm at gentle simmer for about five minutes, or until the garlic, orange and herbs become fragrant.
• Stir in the white wine vinegar and orange juice.
• Add in the olives and heat until just warmed through. Season with a pinch of salt if needed.
• Serve warm or chilled.

Course: Appetizer

Cuisine: AIP, AIP Modified, Paleo, Plant-Based Whole30, Whole30