Nightshade Free Citrus & Herb Marinated Olives
Briny, fragrant, and impossibly easy to pull together, these marinated olives are the kind of appetizer that disappears fast. Warm olive oil carries sliced garlic, rosemary, and thyme into something deeply aromatic, while orange and lemon zest brighten every bite with citrusy lift. A pinch of turmeric and ginger adds gentle warmth without any heat from peppers or chili — which makes this a genuinely satisfying snack for anyone avoiding nightshades, no substitutions required. The finishing splash of fresh orange juice ties everything together in a way that feels almost fancy but takes almost no effort. Letting the olives rest in that infused oil is the real secret — the flavors meld and deepen into something that tastes like it came from a specialty shop. Serve them alongside crusty bread, a cheese board, or just straight from the bowl with a toothpick and zero regrets.
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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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