Pistachio Free Citrus & Herb Marinated Olives
Warm, glossy, and impossibly fragrant, these marinated olives are the kind of appetizer that makes guests think you spent far more effort than you actually did. Mixed olives get a quick turn in a pan with sliced garlic, fresh rosemary, and thyme, then pick up brightness from both orange and lemon zest along with a subtle warmth from ground turmeric and ginger. The finishing splash of fresh orange juice ties everything together with a gentle citrusy lift that balances the briny depth of the olives beautifully. Letting them rest for at least thirty minutes before serving is the real secret — the infused oil soaks into every olive and the flavors meld into something that tastes like it came from a specialty shop. Store-bought marinated olives can be a gamble when you're navigating nut-free eating, since shared production lines and mixed snack blends are common culprits. Making them at home with this straightforward ingredient list means you know exactly what's in the bowl. Serve them alongside crusty bread or a cheese board 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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