Mustard Free Citrus & Herb Marinated Olives
Warm, fragrant, and deeply savory, these marinated olives are the kind of appetizer that disappears from the bowl before you've even finished pouring the drinks. The magic happens in a single small saucepan, where garlic slowly softens in good olive oil alongside fresh rosemary and thyme until everything smells incredible. Bright citrus zest from both orange and lemon cuts through the richness, while a touch of turmeric and ginger add a subtle warmth that makes the flavor profile genuinely interesting. A splash of fresh orange juice stirred in at the end ties it all together with a little acidity that keeps things lively. Many store-bought marinated olives and flavored condiments sneak in mustard or mustard-based pickling agents, so making your own from scratch is the cleanest way to enjoy a bold, complex olive without any guesswork. Letting the finished olives rest for at least 30 minutes is the one step you really shouldn't skip — that's when the infused oil soaks into every olive and the flavors fully bloom. Serve them alongside crusty bread or a cheese board and watch them become the most talked-about thing on the table.
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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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