Ina Garten Marinated Olives

It wasn’t the cheese that disappeared first—it was the olives. I’d made them on a whim, thinking they’d be a little side note. Instead, they became the main conversation. These marinated olives are bold, warm, citrusy, and deeply savory. Somehow rustic and refined at the same time.

Here’s how I make them just right—and what not to skip.

Why This Works So Well

Most marinated olives are flat. These? They’re layered.

Ina uses orange zest, garlic, and fennel seeds—not to overpower the olives, but to enhance them. Warming everything briefly in olive oil draws out the flavor of each component. The result is aromatic, not aggressive. You taste the olive first, then the rest.

And it takes 15 minutes. That’s the kind of hosting magic I’m always after.

Not Just What—But Why

• Green Cerignola olives (2 cups) – Meaty and mild. They hold up well to heat and absorb flavor.
• Kalamata olives (2 cups) – Briny and assertive. A good balance to the greens.
• Orange zest (zest of 1 orange) – Adds brightness. I use a vegetable peeler and avoid the bitter white pith.
• Garlic (4 cloves, smashed) – Keeps its character when warmed, not minced.
• Fennel seeds (2 tsp) – Ina’s brilliant touch. Subtle anise flavor that opens up with heat.
• Fresh thyme leaves (2 tsp) + sprigs – Earthy and herbal. The sprigs perfume the oil.
• Crushed red pepper flakes (¾ tsp) – Just enough to tingle, not sting.
• Kosher salt + black pepper – I add these after tasting—some olives are saltier than others.
• Good olive oil (⅔ cup) – Not extra-virgin; I use a milder variety so it doesn’t overwhelm.

Custom Tweaks I Tested

• Lemon zest instead of orange – Brighter, sharper flavor. I prefer it in spring.
• Rosemary instead of thyme – Worked well, but go light—it can dominate.
• Pitted olives – More convenient, but less flavor and texture. The pits matter.

Lessons From My Oven

What Went Wrong	Why It Happens	How to Fix It
Olives tasted flat	Skipped warming the marinade	Always warm them—it’s worth it
Bitter flavor	Used zest with pith	Peel only the orange outer layer
Too spicy	Added red pepper before tasting	Start with less; you can always add

How to Make Ina Garten’s Marinated Olives

Prep the olives:
Drain the green and black olives from their brine or oil. Place in a mixing bowl.

Season and toss:
Add orange zest, smashed garlic, fennel seeds, chopped thyme, red pepper flakes, ½ tsp kosher salt, and ½ tsp black pepper. Toss to combine.

Warm the mixture:
Pour in olive oil and thyme sprigs. Transfer everything to a medium sauté pan over medium-low heat.

Sauté gently:
Let it sizzle gently, stirring occasionally, for 4–5 minutes until the garlic is aromatic and the olives are warmed through.

Serve or store:
Serve warm from the pan or transfer to a dish to cool. Add a small bowl for pits. Store extra in a jar, covered in oil.

Smart Little Tricks

• To pit easily while eating: Gently press the olive against a small plate with your thumb—the pit loosens cleanly.
• Use a citrus strip instead of zesting – It perfumes the oil more delicately and avoids bitterness.
• Double the recipe – They go fast, and they only improve overnight.

How I Store It

• Fridge: Store in an airtight container up to 10 days. Flavor gets better by day 2.
• Freezer: Not ideal—olives get mushy. I don’t recommend it.

Before You Make It…

Q: Can I use jarred olives?
Yes—but rinse them first. Some jarred varieties are overly salty or vinegary.

Q: Do I need to peel the garlic?
Yes, peel and smash. Whole, unpeeled cloves won’t infuse the oil properly.

Q: Can I make this without fennel?
You can skip it—but it won’t taste like Ina’s. Fennel’s the signature here.

Try More Recipes:

• Ina Garten Cheese Ball Recipe
• Ina Garten White Bean Dip
• Ina Garten Guacamole Recipe