Ina Garten’s Marinated Olives Recipe for Thanksgiving

With the holiday season just around the corner, it’s the perfect time to bring some cozy, flavorful bites to the table—and Ina Garten’s marinated olives could be exactly what you need. Whether you’re planning a full Thanksgiving feast or hosting a casual gathering, these savory olives are a crowd-pleasing choice. Warm, aromatic and incredibly easy to make, they’re sure to impress your guests.

Shared by Williams Sonoma as part of Garten’s curated Thanksgiving menu, these marinated olives deliver bold flavors with minimal effort. She swears by serving them warm to enhance every delicious note—and to bring a taste of Italy to your holiday affair. Garten says the recipe is inspired by a trip to Milan, where she and husband Jeffrey popped into a rotisserie shop and fell head over heels for a platter of roasted olives. 

With just a handful of simple ingredients, you can pull together this dish in no time. All you’ll need is large green olives with pits, large black olives with pits, the zest of an orange, a few large garlic cloves, fennel seeds, fresh thyme and red pepper flakes, plus pantry staples like olive oil, salt and pepper.

Start by draining the olives and tossing them with the orange zest, garlic, fennel seeds, thyme leaves, red pepper flakes and a sprinkle of salt and pepper. Pour the olive oil over the mixture and add a few thyme sprigs for extra flavor.

Heat the mixture over medium heat until the oil begins to sizzle. Let it sauté for about 4 to 5 minutes, stirring occasionally, until the olives are fragrant and warm. Serve them straight from the pan or transfer to a serving dish for a simple, elegant appetizer. (Garten says that while a pretty serving dish can be nice, even she likes to serve these olives piping hot, right out of the sauté pan.) For stress-free hosting, you can also prepare the mixture up to a week in advance–just refrigerate it and then sauté before serving.

Pair these marinated olives with other delicious appetizers like our zesty Roasted Vegetables with Lemon-Garlic Vinaigrette, savory Spinach & Feta Puff Pastry Rolls or our smoky Crispy Chickpeas over Whipped Feta for a well-rounded spread. Garten herself pairs them with some simple fig toasts that we love. And if you’re putting together a little cocktail hour, partnering these olives with another Barefoot Contessa recipe, like her Pomegranate Gimlets, is a tasty ticket to a fun evening.

Ina’s marinated olives are an effortless yet flavorful way to kick off any holiday celebration. With minimal prep and bold flavors, they’re bound to be a hit at your next festive gathering.