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.

Prep Time
5 min
Cook Time
20 min
35 min


  • 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


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
  • Cholesterol Content 0 mg
  • Fat Content 7 g
  • Fiber Content 1 g
  • Protein Content 0 g
  • Saturated Fat Content 1 g
  • Sodium Content 469 mg
  • Sugar Content 0 g
  • Monounsaturated Fat Content 5 g
  • Polyunsaturated Fat Content 1 g