Warm Marinated Olives
These warm marinated olives are cooked with lemon zest, garlic, herbs, chili flakes and sun-dried tomatoes, and are the perfect fancy-feeling snack that's so easy to make at home.
Ingredients
- 15-20 oz your favorite olives
- 2 springs fresh rosemary
- 2 sprigs fresh thyme
- 5 cloves garlic, minced
- 1/2 cup olive oil
- 8 oz sun dried tomatoes, sliced in half
- 1/2 tsp pinch of chili flakes (depending on how spicy you want them)
Instructions
- Prepare your ingredients. Slice the sun dried tomatoes in half. Mince the garlic. Peel the lemon into strips of lemon zest (avoiding the white pith). Strip the rosemary and thyme from one of the sprigs and roughly chop; leave the other herb sprigs whole. Drain the olives from the liquid they come in.
- Heat the olive oil in a small pot over medium-low heat. Add the garlic, lemon zest, rosemary and thyme (the ones that you minced and the whole sprigs), and chili flakes. Heat until fragrant, 3-5 minutes.
- Add the olives and sun dried tomatoes to the pot. Stir to combine all the ingredients and cook until olives are heated through, 10 minutes. Serve warm.
- Store leftover olives in the cooking oil with all your marinating ingredients in an air tight container in the fridge for up to 4 weeks. The flavors will get more intense over time. Heat through in a small pot when you want to serve them again.