Eosinophilic Esophagitis Friendly Citrus & Herb Marinated Olives
Warm, fragrant, and deeply savory, these marinated olives are the kind of snack that disappears fast at any gathering. Fresh rosemary and thyme are gently bloomed in extra-virgin olive oil alongside sliced garlic, creating an infused base that coats every olive in layers of herby, citrusy flavor. Orange and lemon zest brighten the whole thing, while a touch of turmeric and ginger add subtle warmth without overwhelming the palate. Managing eosinophilic esophagitis often means scrutinizing every ingredient label and avoiding common trigger foods — this recipe keeps things clean and straightforward, relying on whole, recognizable ingredients with no hidden additives or allergen-heavy components. The brief rest period after cooking is where the magic really happens, letting the oil soak up all that citrus and herb goodness before you even take a bite. Serve them as an appetizer, alongside a simple meal, or just straight from the bowl — no judgment here.
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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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