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Herb and Citrus Marinated Olives | Magnolia Days

Herb and Citrus Marinated Olives

A recipe for herb and citrus marinated olives. Greek olives are marinated with fresh herbs in citrus juices and white wine. They are great for tapas or as an appetizer.
Course Appetizer
Cuisine Greek
Prep Time 20 minutes
Total Time 20 minutes
Author Renee


  • 2 teaspoons fennel seeds
  • 3 cups pitted mixed Greek olives rinsed and drained
  • 2 tablespoons finely chopped mixed fresh herbs such as rosemary, thyme, parsley, mint, etc.
  • 2 teaspoons grated orange zest
  • 2 teaspoons grated lemon zest
  • 2 teaspoons grated lime zest
  • 1 shallot finely chopped
  • 2 garlic cloves minced
  • 1/2 cup dry white wine
  • 1/4 cup canola or light olive oil*
  • 2 tablespoons orange juice
  • 2 tablespoons lemon juice
  • 2 tablespoons lime juice
  • Pinch of ground cinnamon
  • Pinch of ground cumin


  1. Toast the fennel seeds in a dry small skillet over medium heat, shaking the skillet frequently, until the seeds begin to pop and give off their aroma. Remove from the heat and transfer seeds to a plate to cool to room temperature.
  2. Place the olives, fennel seeds, herbs, zests, shallot, and garlic in a bowl.
  3. In a separate bowl, whisk together wine, oil, juices, cinnamon, and cumin. Pour over the olives.
  4. Toss well then cover and place in refrigerator to marinate 1 to 2 days before serving. Stir or toss olives occasionally while marinating.

Recipe Notes

*It is best to use an oil that will not solidify when chilled. Time stated does not include marinating time in the refrigerator.