Celery Free Citrus & Herb Marinated Olives
Warm, glossy, and perfumed with citrus and fresh herbs, these marinated olives are the kind of appetizer that disappears before you've even finished setting out the rest of the spread. The technique is simple but smart — gently blooming garlic, rosemary, and thyme in olive oil coaxes out their flavor before the olives ever hit the pan. A hit of orange and lemon zest brightens everything up, while ground turmeric and ginger add a subtle warmth that makes the whole bowl feel a little unexpected. A splash of fresh orange juice stirred in at the end ties it all together with a gentle sweetness. The hardest part is waiting the 30 minutes for the flavors to deepen — but that rest time makes a real difference. Serve them straight from the bowl with the infused oil pooled underneath, 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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