Cashew Free Citrus & Herb Marinated Olives
Warm, fragrant, and impossibly easy to pull together, these marinated olives are the kind of appetizer that makes guests think you spent far more effort than you actually did. Mixed olives get bathed in extra-virgin olive oil with sliced garlic, fresh rosemary, and thyme, then brightened with orange and lemon zest, a splash of fresh orange juice, and gentle warmth from ground turmeric and ginger. The result is a bowl of something deeply savory, a little citrusy, and wonderfully aromatic — the kind of thing you'll find yourself snacking on straight from the serving dish. Letting the olives rest for at least 30 minutes after cooking is the real secret move here, giving all those infused flavors time to settle and deepen before the first bite. There are no nuts, no nut-based oils, and no hidden ingredients to second-guess — just clean, whole pantry staples doing exactly what they're supposed to do. Serve them alongside crusty bread, a cheese board, or simply on their own as a cocktail hour snack that punches well above its weight.
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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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