Nitrate & Nitrite Free Citrus & Herb Marinated Olives
These marinated olives are the kind of appetizer that disappears fast — bright with citrus, fragrant with fresh herbs, and just complex enough to feel special without requiring much effort. Warm olive oil carries the flavors of sliced garlic, rosemary, and thyme into every olive, while orange and lemon zest keep things lively and fresh. A pinch of turmeric and ground ginger add a subtle, earthy warmth that makes the whole bowl feel a little unexpected in the best way. For anyone navigating processed meats and cured snacks at parties, finding a crowd-pleasing nibble that's genuinely free of preservatives can be tricky. This recipe sidesteps that entirely — every ingredient here is whole and straightforward, from the extra-virgin olive oil to the squeeze of fresh orange juice stirred in at the end. No cured meats, no packaged seasonings with hidden additives, just clean, real food that tastes like it came from a good Mediterranean kitchen. Letting the olives rest for at least 30 minutes before serving is the move that ties everything together, giving the infused oil time to work its magic.
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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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