
These marinated olives are the kind of appetizer that makes a simple spread feel genuinely special. Warm olive oil infused with garlic, fresh rosemary, and thyme forms the aromatic base, while orange and lemon zest bring a bright, citrusy lift that keeps every bite interesting. A pinch of turmeric and ginger adds just enough warmth and depth to make you wonder why you ever bought jarred olives from the store. The whole thing comes together in one small saucepan, and that 30-minute rest at room temperature is where the real magic happens — the olives soak up every layer of flavor from the infused oil. Since this recipe is built entirely around plants, quality olive oil, and fresh aromatics, there's nothing here to stress about from an allergy standpoint. Serve them alongside crusty bread, cheese, or charcuterie and watch them disappear before anything else on the table does.
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 →6 servings











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