Nickel Allergy Friendly Citrus & Herb Marinated Olives

Total time50 min

Prep time10 min

Cook time10 min

Nickel Allergy Friendly Citrus & Herb Marinated Olives

These marinated olives are the kind of appetizer that disappears before you even sit down — warm, fragrant, and layered with citrus brightness and herby depth. Fresh rosemary and thyme are gently bloomed in olive oil alongside sliced garlic until everything turns golden and aromatic, creating an infused base that coats every olive beautifully. Orange and lemon zest bring a lively citrus punch, while ground turmeric and ginger add just enough warmth to make the flavor profile feel a little unexpected and completely addictive. A splash of fresh orange juice stirred in at the end ties it all together with a subtle sweetness that balances the brine. For anyone managing a nickel sensitivity, this recipe is a genuinely satisfying find — it skips the high-nickel culprits like legumes, whole grains, and seeds entirely, relying instead on fresh herbs, citrus, and quality oil. Letting the olives rest in that infused oil for at least 30 minutes before serving is the move that takes them from good to truly great. Serve them warm or at room temperature alongside crusty bread or a simple cheese board and watch them vanish.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

2 cups mixed olives, pitted or unpitted
Gustare Vita Mixed Olives Sprouts Farmers Market Organic Pitted Mixed Olives
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!