Marinated Olives

A simple, elegant touch that instantly elevates cocktail hour — marinated olives served warm. My go-to hosting hack that fills the room with the scent of herbs and citrus, and makes guests feel right at home.

Mis en Place

1 C. Green Olives (such as Castelvetrano)

1 C. Black Olives (such as Kalamata or Niçoise)

1/4 cup EVOO

1 Tsp. Herbes de Provence

2 Bay Leaves

1-2 Cloves of Garlic

Zest of 1/2 orange, removed in wide strips with a vegetable peeler

1/2 Tsp. Aleppo pepper and/or a Pinch of Dried Chili Flakes

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Method

Step 1

Combine ingredients

In a small saucepan, combine the olives, olive oil, Herbes de Provence, orange zest, garlic and Aleppo pepper. Add bay leaves.

Step 2

Warm gently

Heat over low heat for 5–7 minutes, stirring occasionally, until the olives are warmed through and fragrant. Do not let the oil sizzle or the olives cook — you just want them gently infused.

Step 3

Serve

Transfer to a shallow bowl and serve warm, alongside cocktails or other canapés.

Optional

For a deeper flavour, you can marinate the olives in the mixture a few hours or overnight before warming.

Tip

One of the best things about this warm marinated olive recipe is how easy it is to change the flavour profile. Swap in different herbs or spices — fennel seeds, coriander seeds, lemon zest, or even a touch of smoked paprika — and you can create a completely new tasting experience every time.

It’s a simple way to keep your hosting spreads fresh, seasonal, and endlessly customizable.