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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.
Toast for a couple minutes, stirring often.
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.
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