If you’re looking for a zesty snack that still feels delightfully indulgent on your keto journey, citrus marinated olives might be your new favorite treat. They pack a punch of bright flavor without the carb-heavy fillers you might find in other party bites. Whether you enjoy them on their own, serve them at gatherings, or pair them with cheese and cured meats, these olives bring sunshine to every bite.
In a nutshell, you’ll combine tangy citrus, herbs, and olive oil to transform plain olives into something memorably tasty. Let’s walk through how to make them and why they’re an excellent low-carb choice.
Ingredients
- 2 cups mixed green and black olives (pitted or with pits, your call)
- 2 tablespoons extra-virgin olive oil
- Zest and juice from 1 lemon
- Zest and juice from 1 small orange (optional if you’re watching carbs very strictly)
- 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
- 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
- 1 clove garlic, minced
- Pinch of red pepper flakes or chili flakes (optional for a little heat)
- Salt and pepper to taste
Feel free to tweak the seasonings based on what’s hanging out in your pantry. Some folks love rosemary or basil instead of thyme.
Directions
- Gather your ingredients
Before you start, make sure you have all your components handy. Give your citrus a quick rinse, then zest and juice them. - Combine the marinade base
In a bowl, whisk together the olive oil, lemon juice, orange juice, and all that fragrant zest. Stir in the oregano, thyme, garlic, and red pepper flakes if you’re going for a touch of spice. - Adjust seasoning
Add a pinch of salt and pepper to taste. Remember that olives can be naturally salty, so start slow and add more if needed. - Marinate the olives
Toss the olives in the citrus-and-herb mixture, coating them thoroughly. You might find it easiest to use a spoon or your clean hands to get every olive nicely covered. - Chill and let flavors mingle
Pop the bowl into the fridge for at least 2 hours. Overnight is ideal to let those citrus flavors really soak in. - Serve and enjoy
When you’re ready to serve, give the olives a quick stir. Transfer them to a small dish and watch them disappear quickly.
Nutrition facts
Keep in mind these values can shift slightly based on your exact ingredients, but olives are generally low in carbs and full of healthy fats, making them perfect for a keto lifestyle. Here’s a rough estimate per serving (about ¼ cup of olives):
- Calories: ~80
- Fat: ~7 g
- Carbohydrates: ~2 g (net carbs likely 1 g or less)
- Protein: ~1 g
These marinated olives are also a source of vitamin E, some antioxidants, and a variety of beneficial plant compounds.
Final thoughts
Citrus marinated olives offer the kind of tangy flavor that makes snack time feel a bit more special. Plus, you can keep them in the fridge for up to a week, giving you a grab-and-go option that’s both refreshing and keto-friendly. If you want to get creative, try switching up the herbs or adding a splash of vinegar for extra tang.
Frequently asked questions (FAQs)
- Can I use only one type of olive?
Absolutely. If you prefer just green or just black olives, go for it. Mixing them adds visual appeal, but it’s not a must. - Is orange juice okay for keto?
While orange juice can add a few extra carbs, the amount here is fairly small. If you’re strict with your carb count, you can skip the orange and double the lemon zest instead. - How do I store leftovers?
Seal them in an airtight container and refrigerate. They’ll stay fresh for about a week, and some say the flavor gets even better over time. - Can I heat these olives?
They’re typically served chilled, but you can warm them gently on the stove for a cozy, aromatic appetizer. Just make sure you don’t boil the marinade, or you’ll lose some citrus brightness.
Enjoy the burst of flavor that comes from citrus marinated olives, and let them brighten your keto menu in the simplest way possible. Happy snacking!
Citrus Marinated Olives Recipe
Ingredients
2 cups mixed green and black olives (pitted or with pits, your call)
2 tablespoons extra-virgin olive oil
Zest and juice from 1 lemon
Zest and juice from 1 small orange (optional if you’re watching carbs very strictly)
1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
1 clove garlic, minced
Pinch red pepper flakes or chili flakes (optional for a little heat)
Salt and pepper to taste
Directions
- Gather your ingredients: Before you start, make sure you have all your components handy. Give your citrus a quick rinse, then zest and juice them.
- Combine the marinade base: In a bowl, whisk together the olive oil, lemon juice, orange juice, and all that fragrant zest. Stir in the oregano, thyme, garlic, and red pepper flakes if you’re going for a touch of spice.
- Adjust seasoning: Add a pinch of salt and pepper to taste. Remember that olives can be naturally salty, so start slow and add more if needed.
- Marinate the olives: Toss the olives in the citrus-and-herb mixture, coating them thoroughly. You might find it easiest to use a spoon or your clean hands to get every olive nicely covered.
- Chill and let flavors mingle: Pop the bowl into the fridge for at least 2 hours. Overnight is ideal to let those citrus flavors really soak in.
- Serve and enjoy: When you’re ready to serve, give the olives a quick stir. Transfer them to a small dish and watch them disappear quickly.
