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.
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    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

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