Marinated Olives


Preparation info

  • Difficulty


  • Serves


    for appetizers

Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

These are a must for every party at my house. I serve them from a stemmed martini glass.


  • 1 pound assorted olives (kalamata, Cerignola, Sicilian, and Niçoise are some of my favorites)
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons fennel seeds
  • ¼ teaspoon crushed red pepper flakes
  • 2 teaspoons grated lemon zest
  • 2 teaspoons grated orange zest
  • Freshly cracked black pepper
  • Sea salt, if needed


Drain the olives and turn them into a bowl. Add all the remaining ingredients except the sea salt. Toss to combine. Taste for seasonings before adding any sea salt, as olives can be salty.