Warm Marinated Olives with Thyme and Lemon

Heating whole, unpitted olives with vinegar, oil, herbs and spices wakes up their flavors and makes them soft and plump. A mix of buttery green Castelvetrano and Kalamata olives is lovely, but you can substitute whatever plain, unmarinated olives you have on hand.
Author:
Publish date:
Warm Marinates Olive with Thyme and Lemon

Warm Marinates Olive with Thyme and Lemon

  • Duration
  • Cook Time
  • Prep Time
  • 8Servings

Ingredients

  • 2 cups mixed olives
  • 2 tbsp sherry vinegar or red wine vinegar
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp coarsely chopped fresh thyme
  • 2 cloves garlic, thinly sliced
  • 1 1/2 tsp grated lemon zest
  • 1/8 tsp red pepper flakes
  • 6 black peppercorns

Preparation

1. Preheat oven to 350°F. In a medium bowl, toss together all ingredients until well combined. Pour into a baking dish just large enough to hold olives in a single layer. Cover with foil.

2. Bake, stirring once and recovering, until olives are heated through
and oil mixture is bubbly, about 30 minutes. Serve warm.

MAKE AHEAD: Prepare olive mixture through Step 1. Refrigerate in an airtight container for up to 1 week. Bake as directed and serve warm.

Nutrition Information

  • Serving Size: 1/4 cup
  • Calories: 71
  • Carbohydrate Content: 2 g
  • Fat Content: 7 g
  • Fiber Content: 1 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 469 mg
  • Monounsaturated Fat Content: 5 g
  • Polyunsaturated Fat Content: 1 g

Related Recipes

Roasted-Potatoes-with-Red-Pepper-Almond-Sauce-71_web

Roasted Potatoes with Red Pepper Almond Sauce

Called patatas bravas in Spanish, or “fierce potatoes,” these crispy little nuggets of potato are usually deep-fried in olive oil, but they’re equally wonderful roasted in the oven with just a kiss of oil as we’ve done.

Toasted-Rosemary-Marcona-Almonds-71_web

Toasted Rosemary Marcona Almonds

Fresh rosemary commingles with tangy lemon zest and smoked paprika to give these almonds a ton of flavor. If you can’t find Marcona, regular raw almonds work well, too.

Turkey-Stuffed-Mushrooms-with-Manchego-71_web

Turkey-Stuffed Mushrooms with Manchego

Manchego cheese adds a nutty note to the stuffing in these heartier-style bites, while a finishing sprinkle of paprika adds that characteristic smoky flavor found in Spanish cuisine.

Clams-in-Salsa-Verde-with-Sherry-71_web

Sherry-Spiked Clams in Salsa Verde

Clams are popular as warm tapas in Spain. Cooked with lots of garlic and sherry, they are always served with crusty bread to sop up the delicious juices.