The smell of this warm marinated olives recipe cooking is sure to have your guests mouths watering at your next party. Perfect as a dinner party appetiser or tapas dish for a night of adult drinks and food. This allergy friendly recipe is free from the top 9 food allergens, gluten free, and vegan, great for a crowd.
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Jump to:
- The Quick Lowdown:
- We Love This Recipe
- Ingredients
- The Ingredient Low Down
- Instructions on How To Warm Olives
- Flavour Tip
- Low Food Waste Tips
- Substitutions, Variations, & Adaptations9
- Storage and Reheating Instructions
- Equipment
- Top Allergy Friendly Tip
- What To Pair With This Recipe
- Other Recipes You May Enjoy
- 📖 Recipe
- Food Safety
- Allergy Resources
- 💬 Comments
The Quick Lowdown:
Flavour: An Herb-y, Citrus-y with a hint of spice for this savoury and salty appetizer.
Speed: Ready in 20 minutes. Using a slow cooker can keep them warm for longer than a pan.
Difficulty: Beginner. A super easy starter or tapas style dish.
We Love This Recipe
This warm marinated olives recipe is one of those dishes that is great for parties. It is based on a dish we used to order from a local restaurant. It was one that I could eat everyday. I love those marinated olives. Then they took them off the menu and the kids' food allergies meant we stopped eating out.
I missed the warm olives so much that I set to making them for us at home. After a few tries I knew I had nailed the flavours in the dish we used to order. The key was the citrus and herb de provence with a hint of spice at the end. I really hope you love olives as much as I do and that this is a recipe you and your guests enjoy.
Ingredients
- Olives
- Garlic
- Yellow Onion
- Red Pepper Flakes
- Olive Oil
- Salt & Pepper
- Herbs de Provence Seasoning
- Chopped Sundried Tomatoes
- Lemon Zest
See recipe card for quantities.
The Ingredient Low Down
Olives
We like to use a variety of olives when we make this dish. It is best when there is a variety as it changes the taste and medley. Not everyone is a fan of both green and black olives. The black olives have a more moorish and earthy taste to them whereas green olives are briney, salty, and tangier in taste.
We choose to use black olives, manzanilla, garlic stuffed, assorted green, kalamata and more. To find out more about the different kinds of olives check out this article.
Be sure to check with the manufacturer for cross contact concerns. We have noticed some store brands have long "may contain" warnings on the labels.
Garlic & Yellow Onion
Using fresh garlic and fresh onions really makes the difference in this dish. Do not change them out for dried, dehydrated, or powdered versions. They will not impart the same flavour as the fresh varieties.
Yellow onions or shallots work best in this recipe.
Olive Oil
If you can have olive oil it really is the best oil for this recipe as it is made from olives. It is only used to cook on medium and low heat and if you cannot find an olive oil that is safe for you opt for one that is neutral in flavour and safe at those temperatures.
Why would you need to worry about olive oil being safe if you can eat olives?
Sometimes if you are super sensitive to cross contact or mixed oils you will need to check and see which olive oil is safe for you. it could be in the bottling or pressing where there is cross contact so check with the manufacturer. Some brands may use shared lines with other kinds of oils, such as soy.
Herbs de Provence Seasoning, Red Pepper Flakes, Salt & Pepper
This is a blend of dried herbs. Check that all the ingredients are safe for you as it does have some more unusual flavours in it. Lavender flowers are one and tarragon is another.
Always double check to see if the dried herbs are packaged on lines or facilities. That is a concern from some with allergies. It also extends to salt and pepper.
Red pepper flakes are fairly mild. If you do not want spice in your version of this warm olives recipe, this ingredient can be omitted. It can also be scaled back if you want some heat. For a spicier appetizer switch the red pepper flakes with spicier pepper flakes, like sichuan flakes.
Chopped Sundried Tomatoes
We prefer to use sun dried tomatoes packed in water. Many varieties come in oil. If you cannot find the ones packed in the water and those in the oil are safe for you, use those.
If you use the oil packed sun dried tomatoes, pat them off in paper kitchen towels. Do this to remove as much of the oil as possible.
Lemon Zest
The warm marinated olives recipe needs the zest from about half a large lemon. If the lemon is small, use the whole peel. When zesting a lemon we like to take the peel off in larger strips and clean the white pith off the zest.
The pith makes the zest bitter. If you take as much of it off as you can it will keep the zest brightly flavoured. The skin is where the oils are that lend the citrusy punch to this dish.
For a change use orange zest instead of lemon. It will bring a slightly different citrus flavour to the mix.
Instructions on How To Warm Olives
Step 1
Measure out spices and set aside.
Step 2
This recipe uses the zest from about a half a large fresh lemon or a whole small lemon. We cut large strips of zest off the lemon. Carefully trim any pith off the zest. Then slice the zest into very thin strips.
Step 3
Mince onions and grate garlic. They can be put in the same bowl as they will be added at the same time. Set aside.
Step 4
Drain all the brine from the olives and measure them out. Set aside.
Mixing Tip
We sometimes mix them all together in a large bowl. Other times we drain them and pop them right in the pan and mix them as they cook.
Step 5
Finely mince sun dried tomatoes. Set aside.
Step 6
In a large pan, heat olive oil over medium heat.
Step 7
Add in the olives and sundried tomatoes to the pan with the oil. Mix well to coat everything evenly with the oil. Rescue the heat to low and let the olives cook for 3 minutes.
Step 8
Sprinkle the herbs, Red Pepper flakes, salt, and pepper, over the olives and stir them into the mix. Cook for 4 minutes.
Step 9
Mix in the lemon zest, onion, and garlic to the olives in the pan. Get the onions and garlic covered with the olive oil in the pan. Keep cooking for another 3 minutes.
Step 10
Stir the olives and mix. Cook for around 2 minutes or until the garlic and onions are translucent. Serve warm in a nice bowl.
Keeping Warm Tip
If needing to keep them warm for an extended period transfer them to a small slow cooker. Keep them in a warm setting.
Flavour Tip
The longer the warm olives are left to let the flavours mingle the better they will taste.
Low Food Waste Tips
Don't throw out the olive brine from the green olives. Save it and use it in place of the pickle juice as a marinade in this pork roast recipe. You can also use it to brine other cuts of meat, like chicken or turkey. Green olive brine is one of the most flavourful ways to keep pork and poultry juicy.
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Substitutions, Variations, & Adaptations9
- Roasted Red Pepper - Instead of sundried tomatoes, you can use roasted red peppers, diced into small pieces in this warm marinated olives recipe.
- Capers - If capers, a pickled flower bud, are safe for you you can add them.
- Spicy - Use jalapeno filled olives to boost the heat. Instead of olive oil use a chili oil or a hotter pepper flake to get the desired spiciness.
- Deluxe - Swap out regular green and black olives for garlic stuffed olives or other kinds of olives. Make sure they are not made on the same lines as cheese filled or nut filled olives.
- Herbs - Use Italian Seasonings in place of the herbs de provence.
- Kid friendly - Remove the pits from the olives and use pitted olives. Cutting the olives into pieces lengthwise and in bits to make them smaller to reduce the risks of choking is always a good idea. Swapping the herbs and red pepper flakes with fresh parsley will help to make this recipe more kid-friendly.
Storage and Reheating Instructions
Storage
Fridge
Any leftover marinated olives should be stored in an airtight container in the fridge for up to 3 days.
Reheating
The olives can be reheated once after storing in the fridge. We do not recommend microwaving the marinated olives.
Stove Top
Reheat the warm olives on the stove in a pan over low heat. Stirring often until they are warmed through.
Equipment
- Large Pan - Needed to warm up the olives and other ingredients. Make sure to use one large enough for all the olives.
- Cooking Utensil - A flipping spatula or plastic spoon is good to use to stir the olives while they are cooking.
- Knife and Cutting Board - To mince the onions, lemon zest, garlic, and sundried tomatoes.
- Serving Dish - If using right away and you want to use a pretty dish make sure to use one that is suitable for warmed food and won't crack. One of our favourite tips is to heat the dish up with warm water. Dry it and then pop in the warmed marinated olives. This will help keep them the right temperature longer.
- Slow Cooker - A small crock pot can be used to keep the olives warm. Use one with a warm function. This setting will help keep the olives warm while not over cooking them.
Top Allergy Friendly Tip
If you are making this there will be other dishes with food allergens present split off some of the warmed olives. Put the reserved olives in individual cups for those with food allergies. Cover the cups with plastic wrap. This means nothing can fall into them. Mark the cups with the name of the recipient.
Do not put them out with the rest of the food. Instead, keep them set aside for those who need them. We always split off a portion for ourselves before we set anything out that is allergy friendly. You never know if a different spoon with allergens on it will get mixed into the olive.
We would rather be safe and have our food separated before cross contact occurs. It is always better to bring your own food and keep it aside.
What To Pair With This Recipe
This warm marinated olives recipe is great when served as an appetiser or party food. They can be portioned out in mini cups or with gluten free and top 9 free bread and crackers. An allergy friendly charcuterie board with dairy and nut free cheeses, and top 9 free meats.
We love to make this recipe with our friends when we have them over for drinks and tapas. They are also great for the big game day.
📖 Recipe
Equipment
- Large Pan
- Cooking Utensils
- Knife and Cutting Board
Ingredients
- 1.5 Cup Kalamata Olives
- 1.5 Cup Black Olives canned pitted
- 1.5 Cup Green Olives pimento stuffed pitted
- 1.5 Cup Mixed Green Olives
- 4 Cloves Garlic fresh and grated (see notes)
- ⅓ Cup Yellow Onion finely diced
- 1 teaspoon Red Pepper Flakes optional (see notes)
- ¼ Cup Olive Oil
- ½ teaspoon Sea Salt
- ¼ teaspoon GroundPepper
- ½ teaspoon Herbs de Provence dried (see notes)
- 3 Tablespoons Sundried Tomatoes in water, chopped (see notes)
- 2 Tablespoons Lemon Zest (see notes)
Instructions
- Measure out spices and set aside.1 teaspoon Red Pepper Flakes, ½ teaspoon Sea Salt, ¼ teaspoon GroundPepper, ½ teaspoon Herbs de Provence
- This recipe uses the zest from about a half a large fresh lemon or a whole small lemon. We cut large strips of zest off the lemon. Carefully trim any pith off the zest. Then slice the zest into very thin strips.2 Tablespoons Lemon Zest
- Mince onions and grate garlic. They can be put in the same bowl as they will be added at the same time. Set aside.⅓ Cup Yellow Onion, 4 Cloves Garlic
- Drain all the brine from the olives Set aside.1.5 Cup Kalamata Olives, 1.5 Cup Black Olives, 1.5 Cup Green Olives, 1.5 Cup Mixed Green Olives
- Finely mince sun dried tomatoes. Set aside.3 Tablespoons Sundried Tomatoes
- In a large pan, heat olive oil over medium heat.¼ Cup Olive Oil
- Add in the olives and sundried tomatoes to the pan with the oil. Mix well to coat everything evenly with the oil. Rescue the heat to low and let the olives cook for 3 minutes.
- Sprinkle the herbs, Red Pepper flakes, salt, and pepper, over the olives and stir them into the mix. Cook for 4 minutes.
- Mix in the lemon zest, onion, and garlic to the olives in the pan. Get the onions and garlic covered with the olive oil in the pan. Keep cooking for another 3 minutes.
- Stir the olives and mix together. Cook until the garlic and onion are translucent. Serve warm in a nice bowl.
Notes
Allergy Note 1
Always check that each ingredient is safe for you. Reading all the ingredients and labelling as well as checking with the manufacturer should always be done before buying any product. Each person's allergies are different and only you and your medical team can determine what is best for you. Checking with the manufacturer is best practice to see if shared lines, or facilities are used when making any of the suggested products. Just because a product is right for us does not mean it is safe for anyone else. You must do your own research on each product.
Allergy Note 2
If making this recipe for anyone with an allergy always check with them for suitable products and ingredients. Each person knows their allergies best and can advise on what is safe for them to eat. Keep in mind that if making for another person they may not be able to eat it with shared prep surfaces, cooking equipment, and kitchens or other safety reasons.
Allergy Note 3
This is not medical advice. Always discuss your allergies, nutrition, and suitable products and recipes with your medical team before using.
Nutrition
Nutritional Disclaimer
"The Allergen Free Kitchen" is not a registered dietician or nutritionist, does not replace a registered dietician or nutritionist and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend you consult with your medical team to find a registered dietician or nutritionist and for you to calculate the nutritional information. Calories and nutritional values can vary vastly depending on which brands were used and any substitutions used.
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Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Contact the manufacturer of products, regarding cross contact and ingredients, to ensure they are safe for you
- Always check ingredients for allergens
- Do not use the same utensils on allergen free food, that previously touched allergens
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Allergy Resources
If you are struggling with allergies or which foods are safe for you we encourage you to contact your medical team to help determine what is best for you.
For additional resources please check out the following allergy education and advocacy pages:
In the United States:
- Food Allergy & Anaphylaxis Connection Team (FAACT) - Home Page
- Food Allergy Research & Education (FARE) - Home Page
- U.S Food & Drug Administration (FDA) - Food Allergies - Home Page
- Recalls, Reporting and Alerts on Food - in The United States of America
- Food Safety and Inspection Service, USDA - Recalls
- US Food & Drug Administration, FDA - Recalls
- Celiac Disease Foundation - Home Page
- National Celiac Association (NCA) - Home Page
- Beyond Celiac - Home Page
- Celiac.com - Home Page
In Canada
- Food Allergy Canada - Home Page
- Celiac Canada - Home Page
- The Government of Canada - Health Site- Food Allergies
- The Government of Canada - Food Allergen Labelling, the List of Ingredients and Allergens on Food Labels, and Allergens and Gluten Sources Labelling
Recalls, Reporting and Alerts on Food - in Canada
Emily says
I serve this recipe for all of my parties, game days, and holidays. Everyone loves it and asked for the recipe. Thank you!!
Katherine Evans says
So glad to hear!
Cheers,
Katherine