Rice Free Citrus & Herb Marinated Olives
These marinated olives are the kind of appetizer that makes guests think you spent far more effort than you actually did. Warm olive oil carries the fragrance of fresh rosemary and thyme into every bite, while orange and lemon zest add a bright, citrusy lift that keeps things from feeling heavy. A pinch of turmeric and ground ginger give the whole thing a subtle, earthy warmth that you won't find in a jar from the store. The technique is simple — everything comes together in one small saucepan in under ten minutes — but letting the olives rest in that infused oil is what really makes the flavors bloom. Naturally free of grains and starches, this recipe needs zero substitutions or workarounds; it's just good, clean ingredients doing exactly what they're supposed to do. Serve them alongside cheese and crusty bread, or set them out on their own — either way, the bowl will be empty before you know it.
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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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