Black Pepper Free Citrus & Herb Marinated Olives
Marinated olives are one of those effortless appetizers that look and taste far more impressive than the effort involved. These are bathed in warm extra-virgin olive oil with sliced garlic, fresh rosemary, and thyme, then brightened with orange and lemon zest and a splash of fresh orange juice. A pinch of turmeric and ground ginger add gentle warmth and a gorgeous golden hue without any of the sharp bite that black pepper typically brings to a dish like this. That swap matters more than you might think — most store-bought marinated olives and restaurant versions lean heavily on peppercorns, making them a minefield if you're avoiding that particular spice. Here, the citrus and herbs do all the heavy lifting, delivering layers of fragrance and flavor that feel festive and sophisticated. Letting the olives rest in the infused oil before serving is the secret step that pulls everything together into something truly special. Set them out with crusty bread or alongside a cheese board and watch them disappear.
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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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