Warm Marinated Olives

Beth Renzetti


From a restaurant in Oregon.


☆☆☆☆☆ 0 votes

6 as a cocktail nibble
10 Min
45 Min


  • 12 oz
    mixed nonmarinated olives
  • 1/2 tsp
    fennel seeds
  • 1
    large garlic clove, peeled and halved lengthwise
  • 1 pinch
    hot chile flakes
  • 1
    3-inch-long strip orange peel
  • 3 sprig(s)
    fresh thyme
  • 1
    extra-virgin olive oil
  • 1
    loaf ciabatta bread, sliced

How to Make Warm Marinated Olives


  1. Heat oven to 375 degrees.

    Combine the olives, fennel seeds, garlic, chile flakes, orange peel and thyme in a small ovenproof baking dish just large enough to hold all the ingredients.
  2. Add enough olive oil to the dish to come within 1 inch of the top of the baking dish. Cover dish with foil and bake until the olives are hot and the olive oil is bubbly, about 45 minutes.
  3. During the last 15 minutes, wrap the bread in foil and add it to the oven to warm. Serve the hot olives with crusty bread on the side.

Printable Recipe Card

About Warm Marinated Olives

Course/Dish: Other Appetizers
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Healthy
Hashtags: #Appetizer #PNW

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