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Marinated Olives with Herbs, Orange Zest, and Red Pepper Flakes

Course Appetizer
Cuisine French, Mediterranean
Keyword Marinated Olives
Servings 2 cups
Author Jane, adapted from "The Lost Kitchen," by Erin French


  • 1 cup green olives, drained and rinsed
  • 1 cup black olives, drained and rinsed
  • 1/4 cup extra virgin olive oil
  • 2 rosemary sprigs, needles only
  • 2 thyme sprigs, leaves only
  • 2 bay leaves
  • 1 zest of organic orange, removed with a vegetable peeler
  • 2 pinches red pepper flakes


  • Combine all the ingredients in a small skillet and stir. Place the skillet over medium heat and warm the olives for about 5 minutes. Remove the skillet from the heat and serve the olives warm, or at room temperature.