Orange and Chili Marinated Olives and Currants

There’s something quietly sophisticated about a bowl of warm marinated olives set out before dinner. The perfect little nibble that feels effortless -- and intentional, as guests gravitate to the kitchen counter with a glass of wine in hand to graze. This recipe elevates, leaning int bright citrus, sweet currants, fennel with it's anise-ey undertones, and just enough heat from the Calabrian chilis to keep things interesting.

The magic of these Orange and Chili Marinated Olives is in the balance of flavors: Briny olives become silky and aromatic when warmed gently in olive oil, while fresh tangerine juice and strips of citrus zest add brightness that cuts through the richness. The currants soften into little bursts of sweetness, and the honey rounds everything out beautifully.

While this is the sort of recipe that finds a place entertaining over the holidays, it is no secret that I'm a lover of olives and make it year-round whenever I want an easy appetizer that looks and tastes far more complicated than it is. I serve these on a mezzo spread alongside my fave Yogurt Marinated Chicken Kebabs with Harissa and Aleppo Pepper and Za'atar and Feta Pita Bread.

You'll Love These Warm Marinated Olives:

• They are ready in under 30 minutes 
• Perfect for entertaining 
• Sweet, salty, citrusy, and spicy all at once 
• Easily adapts to whatever olives you love most -- or have on hand
• Tasty and attractive served warm on a charcuterie board with crusty bread

The key step in enhancing the flavor of these warm marinated olives comes from the gentle warming step that transforms this from a simple olive mixture into something deeply flavorful. As the oil heats, the garlic mellows, the fennel blooms, and the citrus perfumes the entire kitchen.

Pairing Ideas

These warm marinated olives pair beautifully with:

• Dry white wine or sparkling wine 
• Crusty French bread
• Whipped ricotta
• Creamy burrata
• Manchego or Parmesan cheese
• Charcuterie boards 

Ingredients

This recipe lends itself well to a combination of green and black olives giving it the best texture and flavor contrast, as well as visual appeal. Castelvetrano olives add buttery richness, while Kalamata olives bring a deeper briny bite. (This is the recipe I use when I have a bunch of nearly empty olive jars in the side door of my fridge!)

• tangerine juice (or orange juice) and zest
• currants or golden raisins
• pitted green olive such as Castelvetrano, Cerignola, Kalamata, 
• mixed pitted black olives, such as Kalamata
• garlic cloves
• fennel seed
• fresh thyme leaves
• bay leaves
• Calabrian chili peppers (or crushed red pepper flakes)
• kosher salt and fresh ground black pepper
• red wine vinegar
• extra virgin olive oil
• honey

See recipe card for quantities.

Instructions

In a small bowl, toss golden raisins/currants with 2 tablespoons tangerine/orange juice for 15 to 30 minutes. Reserve.

Drain the olives and transfer to a medium bowl along with the raisins/currants. Add the zest, garlic, fennel seeds, thyme, bay leaves, chilis, salt and pepper tossing to combine.

In a small bowl, whisk together olive oil, vinegar, honey and remaining tangerine/orange juice. Toss dressing with the olive mixture to combine.

Transfer the mixture to a medium skillet set over medium heat cooking until the oil starts to sizzle. Lower the heat to medium-lowand heat over medium heat until the oil starts to sizzle. Lower heat to medium-low and cook for 4 to 5 minutes stirring occasionally until heated through.

Remove bay leaves and transfer to a serving dish. Serve warm.

Hint: Since olives are the star of the recipe, quality matters. A mix of buttery Castelvetrano, briny Kalamata, and mild Cerignola olives gives the best flavor and texture contrast.

Make sure to save the infused citrus-chili olive oil at the bottom of the bowl. It's packed with umami flavor. Spoon it over cheese, grilled vegetables roast chicken, or soak it up with bread. I used it as a salad dressing!

Serving Ideas

These marinated olives are ideal as part of a large antipasto, charcuterie or mezze spread with roasted nuts, cheeses, charcuterie, and fresh bread. I look forward to including them on a tin-fish board! I also love serving them alongside roasted chicken or spooned over creamy labneh or hummus for an easy appetizer.

And if you happen to have leftover oil at the bottom of the bowl, don’t waste a drop — it’s incredible soaked up with warm bread or used as a salad dressing.

A recipe this simple proves that pantry staples can still feel deeply special when treated with a little care.

Equipment

• small and medium bowl
• medium saute pan or skillet

Storage

Store leftovers in an airtight container in the refrigerator for up to 5 days. Bring closer to room temperature or gently rewarm before serving since olive oil firms up when chilled

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Orange and Chili Marinated Olives with Currants

The Savory Tart

Warm marinated olives with orange zest, Calabrian chili peppers, fennel, thyme, and currants. An easy Mediterranean-inspired appetizer perfect for entertaining and holiday gatherings.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 6 minutes mins

Course Appetizer, Snack

Cuisine American, Italian, Mediterranean, Middle Eastern

Servings 2 cups

Equipment

• small and medium bowl
• medium skillet

Ingredients

  

• ⅓ cup fresh tangerine or orange juice divided
• ⅓ cup golden raisins or currants
• 1 cup large mixed pitted green olives such as Castelvetrano, Cerignola, Kalamata,
• 1 cup large mixed pitted black olives such as Kalamata
• zest of 2 tangerines or one orange peeled in large strips
• 2 large garlic cloves smashed
• 1 teaspoon whole fennel seeds
• 1 teaspoon chopped fresh thyme leaves
• 2 bay leaves
• 3 Calabrian chili peppers or ½ teaspoon crushed red pepper flakes
• ½ teaspoon kosher salt
• ½ teaspoon fresh ground black pepper
• 1 tablespoon red wine vinegar
• ½ cup good olive oil
• 1 tablespoon honey

Instructions

 

• In a small bowl, toss golden raisins/currants with 2 tablespoons tangerine/orange juice for 15 to 30 minutes. Reserve.
• Drain the olives and transfer to a medium bowl along with the raisins/currants. Add the zest, garlic, fennel seeds, thyme, bay leaves, chilis, salt and pepper tossing to combine.
• In a small bowl, whisk together olive oil, vinegar, honey and remaining tangerine/orange juice. Toss dressing with the olive mixture to combine.
• Transfer the mixture to a medium skillet set over medium heat cooking until the oil starts to sizzle. Lower the heat to medium-lowand heat over medium heat until the oil starts to sizzle. Lower heat to medium-low and cook for 4 to 5 minutes stirring occasionally until heated through. Remove bay leaves and transfer to a serving dish. Serve warm.