Coconut 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. The magic happens in a single small saucepan, where olive oil slowly coaxes garlic to golden softness before the whole pan gets loaded with citrus zest, rosemary, thyme, turmeric, and ginger. That combination of bright, herby, and subtly spiced is genuinely hard to stop snacking on. A splash of fresh orange juice stirred in at the end ties everything together with a little acidity that keeps the richness in check. The 30-minute rest at room temperature is worth every minute — the infused oil soaks into the olives and the flavors deepen into something that tastes like it came from a Mediterranean deli counter. There's no coconut oil, coconut milk, or any coconut-derived ingredient anywhere in the recipe, so you can serve these confidently without scanning labels or worrying about hidden additions. Set them out with crusty bread to soak up that gorgeous infused oil 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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