Citric Acid Free Citrus & Herb Marinated Olives
These marinated olives are the kind of appetizer that disappears fast — warm, fragrant, and layered with the kind of flavor that makes people ask what your secret is. The infused oil picks up the earthiness of rosemary and thyme, the gentle heat of ginger and turmeric, and the brightness of fresh citrus zest, all without relying on any added citric acid. That distinction matters more than it sounds, since citric acid hides in a surprising number of jarred and packaged olive products as a preservative. Here, the lift comes entirely from fresh orange zest, lemon zest, and a splash of real orange juice stirred in at the end — clean, natural, and completely within bounds. Warming the olives low and slow in the pan lets the garlic soften into something almost sweet, and that infused oil becomes its own reward for dipping bread. The 30-minute rest before serving is worth every minute, giving the flavors time to settle into something that tastes like it took far more effort than it did.
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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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