Alpha Gal Friendly Citrus & Herb Marinated Olives
These marinated olives are the kind of appetizer that disappears from the bowl before you've even finished setting out the rest of the spread. Warm olive oil infused with garlic, fresh rosemary, and thyme forms the fragrant base, while orange and lemon zest bring a bright citrus lift that makes every olive feel like a little celebration. A pinch of turmeric and ground ginger add just enough warmth and depth to keep things interesting without overpowering the natural brininess of the olives. The whole thing comes together in one small saucepan, and that 30-minute rest at room temperature is where the real magic happens — the oil soaks up every layer of flavor and turns into something you'll want to drizzle on everything. For anyone navigating a mammalian meat allergy, this recipe is naturally a great fit: it's built entirely on plant-based fats, fresh herbs, and citrus, with no hidden animal-derived ingredients to second-guess. Serve them alongside crusty bread or as part of a grazing board, and watch them become the most talked-about thing on the table.
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Learn more →Ingredients
6 servings
- 2 cups mixed olives, pitted or unpitted
- ¼ cup extra-virgin olive oil
- 3 cloves garlic, thinly sliced
- 1 tsp orange zest (from about ½ orange)
- 1 tsp lemon zest (from about ½ lemon)
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp fine sea salt
- 1 tbsp fresh orange juice
Instructions
- 1
Combine the olive oil, garlic, rosemary sprigs, and thyme sprigs in a small saucepan over medium-low heat. Cook until the garlic is softened and just beginning to turn golden at the edges, about 4–5 minutes — watch closely, as the garlic can brown quickly.
- 2
Add the olives, orange zest, lemon zest, turmeric, ginger, and salt to the pan. Stir to coat the olives in the oil and spices, then cook until the olives are warmed through and fragrant, about 3–4 minutes.
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