Citrus Olives with Coriander and Fennel

citrus marinated olives served as an appetizer

I’ve always loved olives, in a salad, in a sauce, chopped up, pitted or whole. Green olives, black olives or kalamata…you name it, I love ‘em all! Add Citrus and it’s a win win! I’ve got the perfect recipe to satisfy my “habit”! Citrus Marinated Olives with Coriander and Fennel.

citrus marinated olives as an appetizer

They’re simple, delicious and a favorite to have on hand. They’ll pair perfectly alongside other Mediterranean dishes, for example, Red Gazpacho Soup, Endive with Smoked Salmon Tapas or a beautiful Charcuterie Board. Whatever you choose, they’ll meet “Olive” your expectations! Trader Joe’s has an olive assortment that’s premixed. And at Whole Foods you’ll have the choice of creating your own assortment at their Olive Bar. Give yourself some extra time, though. I serve these jewels of goodness every Thanksgiving! Since they need their time to “marinate”, I make them the Sunday before feast! The flavors need to hang out together before serving and with the combination of spices and citrus you’ll be glad they did! If (and that’s a big “if”) there are any left over, we enjoy them days later as a snack, in a salad (watch the pits, though!) and even in a simple pasta! Get those Citrus olives on the table! Find your favorite bowl and set them out while friends are over… you’ll see how “Olive a sudden” they quickly disappear!

These Citrus Marinated Olives are the perfect easy appetizer to have on hand when entertaining and can be prepared up to 2 days ahead of time.
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Citrus Olives

These Citrus Olives are the best little snack to have on hand when friends stop by, or even when it’s just you and you need a little somethin’!
Prep Time10 mins
Refrigerate2 hrs
Total Time2 hrs 10 mins
Course: Appetizer
Cuisine: Mediterranean
Keyword: Citrus Olives
Servings: 2 cups
Author: Debbie


  • 2 cups assorted olives with seeds, kalamata, cerignola, picholine, etc.
  • 2 Tablespoons coriander seeds
  • 2 Tablespoons fennel seeds
  • 1/2 teaspoon crushed red pepper flakes
  • 2 small tangerines, 1 tangerine cut in small wedges and then cut crosswise
  • 2 1/2 teaspoons tangerine zest , from 2nd tangerine
  • 4 Tablespoons tangerine juice, from 2nd tangerine
  • 4 Tablespoons fresh lemon juice
  • 1 cup olive oil
  • 6 garlic cloves, thinly sliced
  • 3 Tablespoons plus 1 teaspoon coarsely chopped parsley
  • 1 large bay leaf


  • Drain the brine from the olives. 
  • With a rolling pin, crush the coriander and fennel seeds. Add red pepper flakes, but do not crush any further. 
  • Place all ingredients in a small container with a fitted lid. Stir to combine. Cover and shake.
  • Refrigerate for 2 hours, stirring from time to time. Transfer to a decorative serving bowl.
  • Best served at room temperature. 


Gr8 Make-Ahead Tip:
  • The olives can be made ahead of time and kept in the refrigerator for up to 10 days.
Gr8 Shopping Tip:
  • I find my favorite pre-assorted olives at Whole Foods Olive Bar, Sprouts Olive Bar or the refrigerated section at Trader Joe’s.
Tried this recipe?Mention @Great8Friends or tag #gr8food!

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