Capsaicin Free Citrus & Herb Marinated Olives
Warm, fragrant, and deeply savory, these marinated olives are the kind of appetizer that disappears from the bowl before anyone realizes how little effort went into making them. The infused oil carries layers of citrus brightness from fresh orange and lemon zest, while rosemary and thyme bring that unmistakable herby depth. Sliced garlic is gently coaxed in olive oil until just golden, building a rich, aromatic base that coats every olive beautifully. A pinch of turmeric and ground ginger add warmth and complexity without any heat — making this a fantastic option for anyone who loves bold flavor but needs to avoid capsaicin entirely. So many store-bought marinated olives sneak in chili flakes or pepper-based spices, but this recipe keeps things completely clear of that. A splash of fresh orange juice stirred in at the end ties everything together with a subtle, sunny sweetness. Let them rest for thirty minutes and the flavors bloom into something that tastes like it came from a specialty deli counter.
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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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