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What you’ll need
- Olives: For the bright green olives, you see here, seek out Castelvetrano olives, big and buttery- these can be found at specialty food stores, or Cost Plus World Market. If you can’t find Castelvetrano olives, choose a variety of olives at your grocery store’s “olive bar”.
- Almonds If possible use Marcona almonds, which are Spanish almonds that have been blanched and roasted. They are available at stores like Whole foods, Trader Joes, Whole foods, and sometimes even Costco.
- Olives: Seek out Castelvetrano olives, big, green, mild and buttery- these can be found at specialty food stores, or Cost Plus World Market. If you can’t find Castelvetrano olives, most olives will work here.
- Lemon zest
- Fresh Rosemary ( or sub thyme or sage)
- Garlic cloves
- Optional: Whole Fennel Seeds and Cumin seeds
- Optional: Chili flakes, Aleppo chili or Chili threads
How to make Warm Marinated Olives
In a small heavy bottom pot, warm the olive oil.
Add a handful of whole garlic cloves. This will infuse the oil with delicious flavor.
When the garlic just begins to turn golden brown add fresh rosemary.
Add a teaspoon of fennel seeds and a teaspoon of cumin seeds.
Toast for a couple minutes, stirring often.
Add the lemon zest, Marcona Almonds and the Castlevetrano olives. Stir to coat well. Add more olive oil if you like. Keep warm until serving.
FYI: The dried chili threads – can be found at most Asian markets. They are extremely thin threads of sun-dried red pepper that make an interesting garnish for just about anything. Traditionally used in the Korean condiment kimchi, they have a mild heat and full flavor that adds depth to soups, salads, hors d’oeuvres, eggs or anything that deserves a little extra color and spice. For even deeper flavor, lightly toast them in a dry skillet. Use them in place of chili flakes for added interest.
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Warm Marinated Olives with Lemon Zest, Rosemary, Garlic and Almonds
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 3 cups 1x
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Warm marinated olives with lemon zest, rosemary, garlic, and almonds – a simple, delicious appetizer that is full of amazing flavor, that can be made very quickly and easily!
- 3–4 tablespoons olive oil
- 5–10 cloves garlic
- 2 tablespoons fresh rosemary leaves
- optional: 2 teaspoons fennel seeds
- optional: 1 teaspoon cumin seeds
- 1 cup Marcona almonds
- 2 cups Castelvetrano olives (or a variety)
- lemon zest from one lemon (thicker strands are better)
- pinch chili flakes, Aleppo chili, urfa biber or chili threads (optional)
- Warm oil over medium heat in a small heavy bottom pot or skillet.
- Add whole garlic cloves and turn heat to medium low, stirring occasionally until golden and fragrant.
- Add rosemary leaves and fennel seeds. Stir 1-2 minutes until fragrant. Add cumin seeds, and cook another minute, stirring often.
- Add olives and almonds and sauté, stirring occasionally until both are warm, about 5-7 minutes. Add lemon zest. You can hold in a warm oven (150F) up to ½ hour, covered, until ready to serve.
- Garnish with lemon zest and chili threads.
Olives can be cooled, refrigerated, up to 4 days, and reheated.
- Serving Size: ¼ cup
- Calories: 130
- Sugar: 0.6 g
- Sodium: 165.7 mg
- Fat: 12 g
- Saturated Fat: 1.3 g
- Carbohydrates: 4.9 g
- Fiber: 2.5 g
- Protein: 2.9 g
- Cholesterol: 0 mg
Keywords: warm olives, marinated olives, olive appetizer, warmed olives, how to warm olives, what type of olive to use, castlevatrano olives, marcona almond recipes
Absolutely delicious and reminds me of similar dishes in Paris cafes.
Couldn’t find Marcona almonds so simply took our normal variety and crisped them up in the olive oil like roasting them until golden and crunchy before adding the garlic and sort of confit-ing it slowly until soft and golden then the other ingredients. Added quite a bit of chilli flakes and a touch of Maldon salt at the end. What a quick and easy treat! And hugely appreciated.
Many thanks, Sylvia!
I brought this to a holiday party and it was a big hit and so easy to make. Thank you for another great recipe.
Thanks so much Randi!
I make a version of this without the almonds. I am thinking Marcona almonds will be a great addition! Another quick and tasty appetizer is Peppadew peppers stuffed with soft goat cheese, topped with chopped pecans. I bake them in a small oval baking dish til the pecans are toasted, then drizzle with balsamic glaze. Sweet and a little spicy with the tart goat cheese is a nice bite!
Yum! I love the sound of those peppers and will have to try it! Thanks, Josepgh!
do you have a non-dairy substitute for 1/4 Cup of cheese wiz??? Its an old family recipe that I am trying to convert. It is melted with cream of mushroom soup no other liquids are added.
No really Kelly- how about our cashew cheese?
A friend & husband brought this warm olive bowl to our home for drinks. THE BEST recipe ever. You must make this. Your guests will love it. I’ve made this lots of times since. A hit every single time.
Thanks Dana! Appreciate this – a favorite around here too!
So festive and fantastic flavors for a holiday party!
You had me at quick and easy! Plus all the ingredients are in the pantry.
Love this simple recipe- easy to put together and always gets rave reviews!
Looks wonderful! I’d like to bring to a party. What is your suggestion to make ahead and reheat?
I think it would work fine! Place in a warm oven!
I want to serve a version of this in individual ramekins. Is it too oily for guests to eat with fingers?
I would serve the ramekin with a mini fork. The sell disposable ones that are silver at many grocery stores these days. They work great.
What is the large red piece in your last picture? It looks like a piece of Arbol Chile or similar.
yes, Rich, I think it is! I must have thrown in a few for color and heat.
Just made this- utterly delicious! Thank you 🙂