Dairy 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 a quick turn in a pan with sliced garlic, fresh rosemary, and thyme, then pick up brightness from both orange and lemon zest along with a subtle warmth from ground turmeric and ginger. A splash of fresh orange juice stirred in at the end ties everything together with a gentle citrusy lift. The whole dish is naturally built from plants and good olive oil, so there's nothing to swap or substitute — it's effortlessly free of dairy from start to finish. Letting the olives rest in that infused oil for at least 30 minutes is the real secret move, giving the flavors time to meld into something that tastes like it's been marinating for days. Serve them alongside crusty bread, a charcuterie spread, or honestly just straight from the bowl — no one will judge you.
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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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