Mushroom 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. Garlic slowly blooms in warm olive oil alongside fresh rosemary and thyme, building a fragrant base that coats every olive in something genuinely special. A double hit of citrus zest from both orange and lemon keeps things bright, while ground turmeric and ginger add a subtle warmth that you won't quite be able to put your finger on. A splash of fresh orange juice stirred in at the end ties it all together with a little acidity. The real secret is letting the bowl rest at room temperature for at least thirty minutes — the olives soak up all that infused oil and the flavors deepen considerably. Every ingredient here is clean and straightforward, so there's no need to scrutinize labels or worry about hidden fungi lurking in a spice blend or pre-made marinade. Serve them with crusty bread and a glass of wine 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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