Honey Free Citrus & Herb Marinated Olives
These marinated olives are the kind of appetizer that makes guests think you spent way more effort than you actually did. Warm olive oil blooms with sliced garlic, fresh rosemary, and thyme before the olives get tossed in and coated with bright citrus zests, a splash of orange juice, and earthy hints of turmeric and ginger — it's a genuinely stunning flavor combination. The whole thing comes together in one small saucepan in under ten minutes, then just needs a little time to rest so every olive soaks up that fragrant, herb-laced oil. No sweeteners of any kind are called for here, which makes this a naturally safe pick for anyone avoiding honey or other added sugars without sacrificing even a hint of complexity. That 30-minute rest at room temperature is the secret step — don't skip it, because the flavors deepen dramatically as the olives sit. Serve them straight from the bowl with crusty bread to soak up the infused oil, or set them out alongside a cheese board for an effortlessly impressive spread.
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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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