Cinnamon Free Citrus & Herb Marinated Olives
These marinated olives are the kind of appetizer that makes guests think you spent way more effort than you actually did. Warm olive oil carries the fragrance of fresh rosemary and thyme into every bite, while orange and lemon zest add a bright, citrusy lift that keeps things lively. Thinly sliced garlic is gently coaxed in the oil until just golden, building a savory, aromatic base that ties the whole dish together. A pinch of turmeric and ground ginger bring subtle warmth and depth without leaning on cinnamon or any of the spice-blend shortcuts that can make store-bought marinated olives off-limits. The splash of fresh orange juice stirred in at the end rounds out the acidity beautifully. Letting the olives rest before serving is the real secret — that half hour allows the infused oil to soak in and the flavors to fully bloom. Serve them straight from the bowl 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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