Legume Free Citrus & Herb Marinated Olives
Warm, fragrant, and impossibly easy to pull together, these marinated olives are the kind of appetizer that makes a simple gathering feel genuinely special. The infused oil picks up layers of brightness from fresh orange and lemon zest, while rosemary and thyme bring that unmistakable herby depth that makes the whole kitchen smell incredible. A pinch of turmeric and ground ginger add just enough warmth to keep things interesting without overpowering the citrus. Gently heating everything together in one small saucepan is the real trick here — it coaxes the garlic into something soft and golden, and lets every flavor meld into the olives rather than just sitting on top of them. That final splash of fresh orange juice stirred in off the heat ties it all together with a little brightness. Letting the bowl rest for thirty minutes before serving is worth every second of patience, as the flavors deepen into something that tastes like it took far more effort than it did. Serve with good crusty bread or alongside a cheese board and watch them disappear.
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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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