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A small bowl of warm, citrus-kissed olives has a way of setting the tone before anyone even sits down. This simple marinated olive recipe is the kind of effortless appetizer that feels thoughtful yet easy – perfect for hosting, grazing, or rounding out a beautiful board.
When it comes to entertaining well, it’s often the quiet details that make the biggest impression. Warm marinated olives are one of those understated staples – easy to prepare, deeply flavorful, and endlessly versatile.
This version leans into classic Mediterranean flavors with lemon zest, herbs de Provence, and good-quality extra virgin olive oil. The oven does all the work, transforming everyday olives into something aromatic, glossy, and irresistible.
WHAT TO EXPECT IN THIS POST
Why You’ll Love This Recipe
Ingredients
Equipment
Step-By-Step Instructions
Helpful Tips for Best Flavor
Make-Ahead & Storage Tips
Frequently Asked Questions
Hosting Tips
Other Recipes You’ll Love
Recipe Card
WHY YOU’LL LOVE THIS RECIPE
This recipe is designed for hosts who want maximum impact with minimal effort. Baking the olives gently warms the oil, blooms the herbs, and softens the briny edge of the olives.
They’re naturally gluten-free, dairy-free, and adaptable to whatever olives or herbs you have on hand. Best of all, they come together in under 20 minutes and feel right at home on everything from a casual weeknight spread to a holiday table
INGREDIENTS
OLIVES
Kalamata olives
Green olives
Black olives
Using a mix adds depth, color, and balance between briny and mild.
FLAVOR BUILDERS
Fresh lemon zest
Herbs de Provence
Fine sea salt (to taste)
Extra virgin olive oil (I love using flavored oils from Oli+Ve)
EQUIPMENT
Small baking dish or oven-safe skillet
Microplane or fine grater
Spoon for tossing
STEP-BY-STEP INSTRUCTIONS
Preheat the Oven to 400℉. Choose a small baking dish that allows the olives to sit mostly in a single layer.
Combine the Olives. Add all olives to the dish, allowing excess brine to drain first.
Season Generously. Add lemon zest, herbs de Provence, a pinch of salt, and enough olive oil to coat everything well. Note : if you’re using fresh herbs, wait to add those until the last five minutes of cook time.
Toss to Combine. Make sure the olives are evenly coated and lightly submerged in oil.
Bake. Roast for 15 – 18 minutes, or until warmed through and fragrant. The oil should shimmer and the herbs should be aromatic – not browned.
Serve Warm or at Room Temperature. Spoon into a small bowl and drizzle with a bit of the leftover olive oil before serving.
HELPFUL TIPS FOR BEST FLAVOR
Use high-quality extra virgin olive oil – this is the base of the flavor.
Lemon zest adds brightness without acidity; avoid lemon juice here.
If your olives are very salty, go light on added salt and adjust after baking.
MAKE-AHEAD & STORAGE TIPS
These olives can be made up to 3 days in advance. Story fully cooled olives in an airtight container in the refrigerator.
To serve, bring the room temperature or gently warm in a low oven for 5 – 7 minutes. The oil will re-liquify and the flavors will wake right back up.
FREQUENTLY ASKED QUESTIONS
Can I use just one type of olive?
Yes. While a mix adds complexity, this recipe works beautifully with whatever olives you love or already have.
Do I need to pit the olives?
No. Leaving them whole keeps them juicy and helps them hold their shape while baking. That said, if you are serving at a cocktail party or at an event you don’t want guests to have to deal with the pits, I would recommend buying pitted olives.
Can I make these without baking?
You can marinate olives at room temperature, but warming them in the oven intensifies the flavor and softens the bite.
What herbs can I substitute for herbs de Provence?
Italian seasoning, dried thyme, rosemary, or oregano all work well.
Are these good served cold?
They’re best warm or at room temperature.
HOSTING TIPS
Serve warm marinated olives as the first bite guests reach for – before the board, before dinner, before anyone asks what’s next. Pair them with a small dish of flaky salt, citrus peel, or a sprig of fresh rosemary for an intentional finishing touch.
They’re also perfect alongside cheese boards, Mediterranean spreads, or tucked into a larger grazing table to anchor the savory elements.
A simple oven-marinated olive recipe made with lemon zest, herbs de Provence, and extra virgin olive oil. Warm, aromatic, and perfect for entertaining or grazing.
Ingredients
Scale
1/2 cup Kalamata olives, drained
1/2 cup Castelvetrano olives, drained
1/2 cup black olives, drained
1 teaspoon lemon zest
1/2 teaspoon herbs de Provence
Extra virgin olive oil, enough to coat
Fine sea salt, to taste
Instructions
Preheat the oven to 400℉. Choose a small baking dish that allows the olives to sit mostly in a single layer.
Combine the olives. Add all olives to the dish, allowing excess brine to drain first.
Season generously. Add lemon zest, herbs de Provence, a pinch of salt, and enough olive oil to coat everything well. Note : if you’re using fresh herbs, wait to add those until the last five minutes of cook time.
Toss to combine. Make sure the olives are evenly coated and lightly submerged in oil.
Bake. Roast for 15 – 18 minutes, or until warmed through and fragrant. The oil should shimmer and the herbs should be aromatic – not browned.
Serve warm or at room temperature. Spoon into a small bowl and drizzle with a bit of the leftover olive oil before serving.
Use high-quality extra virgin olive oil – this is the base of the flavor.
Lemon zest adds brightness without acidity; avoid lemon juice here.
If your olives are very salty, go light on added salt and adjust after baking.
Store leftovers refrigerated for up to 3 days.
Rewarm gently before serving.
Prep Time:5 minutes
Cook Time:18 minutes
Category:Appetizer, Snack, Entertaining
Method:Baking
Cuisine:Mediterranean-Inspired
Caitlin Lindsey
post author
Caitlin is the creative visionary behind Fit to Entertain, where food, wellness, and intentional living come together. She's passionate about helping others bring joy to the table and live beautifully - one meal at a time.
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