Carrageenan Free Citrus & Herb Marinated Olives
Warm, fragrant, and deeply savory, these marinated olives are the kind of appetizer that disappears fast. Fresh rosemary, thyme, and thinly sliced garlic are gently bloomed in extra-virgin olive oil before the olives join the pan, soaking up every bit of that aromatic base. Orange and lemon zest brighten the whole thing, while ground turmeric and ginger add a subtle, earthy warmth that makes this feel a little more special than your average olive bowl. A splash of fresh orange juice at the end ties the citrus notes together beautifully. Store-bought marinated olives can be a minefield — many brands use additives and stabilizers like carrageenan to extend shelf life or adjust texture, and those ingredients don't always make it onto the front label. Making your own means every single ingredient is visible and intentional, with nothing hiding in the fine print. After a 30-minute rest at room temperature, the flavors deepen into something that tastes like it came from a specialty shop. Serve them alongside crusty bread or a cheese board and watch them vanish.
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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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