Eggless Citrus & Herb Marinated Olives
Warm, glossy, and perfumed with citrus and fresh herbs, these marinated olives are the kind of appetizer that makes a simple spread feel genuinely special. Sliced garlic is gently coaxed in olive oil until just golden, then the olives go in along with orange and lemon zest, rosemary, thyme, turmeric, and a hint of ginger — the result is deeply aromatic and layered in a way that's hard to believe came together in under ten minutes on the stovetop. A splash of fresh orange juice stirred in at the end brightens everything and keeps the infused oil silky rather than heavy. The real magic happens during that 30-minute rest, when the olives soak up all those warm, citrusy notes and the flavors settle into something cohesive and craveable. Since the entire recipe is built on whole olives, good olive oil, fresh aromatics, and spices, there's nothing to second-guess here — completely plant-based and naturally free of eggs without any substitutions required. Serve them alongside crusty bread, a cheese board, or just a glass of wine, and watch them disappear faster than you'd expect.
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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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