Pescatarian Citrus & Herb Marinated Olives
Warm, fragrant, and deeply savory, these marinated olives are the kind of effortless appetizer that makes any spread look intentional. Mixed olives get gently coaxed in extra-virgin olive oil with sliced garlic, fresh rosemary, and thyme until everything turns soft and impossibly aromatic. The real magic comes from the citrus — orange and lemon zest plus a splash of fresh orange juice brighten the whole thing up, while ground turmeric and ginger add a subtle, earthy warmth that you won't find in anything off a grocery store shelf. Letting the olives rest in that infused oil for at least 30 minutes before serving is the step you absolutely cannot skip — the flavors meld into something far greater than the sum of their parts. This is a naturally plant-forward dish that fits seamlessly into a pescatarian lifestyle without any substitutions or workarounds needed. Serve them alongside crusty bread, a cheese board, or as a starter before a seafood main 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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