Macadamia Free Citrus & Herb Marinated Olives
These marinated olives are the kind of appetizer that makes guests think you spent hours in the kitchen — but the whole thing 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 with fresh citrus zest, rosemary, thyme, and a gentle warmth from ground turmeric and ginger. A splash of fresh orange juice at the end ties everything together with a bright, slightly sweet finish that balances the briny olives beautifully. Letting them rest for thirty minutes before serving is the secret move — the infused oil soaks into every olive and the flavors deepen into something genuinely special. This is naturally free from tree nuts of any kind, so there's no need to scrutinize labels or worry about what's hiding in a store-bought marinated mix. Serve them straight from the bowl with crusty bread, alongside a cheese board, or as part of a mezze spread — 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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