Fish Free Citrus & Herb Marinated Olives
These marinated olives are the kind of appetizer that looks effortlessly impressive but comes together in under fifteen minutes on the stovetop. Warm olive oil slowly coaxes the garlic until it's golden and fragrant, then the olives get tossed right in the pan with bright citrus zest, rosemary, thyme, and a gentle warmth from turmeric and ginger. A splash of fresh orange juice at the end ties everything together with a little acidity that keeps the richness in check. The real magic happens during that 30-minute rest — the olives soak up all that infused oil and the flavors deepen into something that tastes like it came from a specialty shop. Every ingredient here is straightforward plant-based pantry staple, so there's zero concern about hidden seafood derivatives or anchovy-laced marinades that sneak into so many store-bought versions. Serve them alongside crusty bread, a cheese board, or just straight from the bowl — they disappear fast either way.
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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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