Seed Oil Free Citrus & Herb Marinated Olives
These marinated olives are the kind of appetizer that makes guests think you put in way more effort than you actually did. Warm citrus zest, fresh rosemary and thyme, and a hint of turmeric and ginger transform a simple bowl of olives into something genuinely special. The whole thing comes together in one small saucepan with extra-virgin olive oil as the only fat — no industrial seed oils, no mystery blends, just clean and flavorful ingredients you can actually name. That matters more than it might seem, because most jarred marinated olives at the store are packed in sunflower or canola oil, which means this homemade version is a real upgrade on multiple levels. Gently warming the garlic in olive oil first coaxes out its sweetness before the olives go in, and that 30-minute rest at the end lets every flavor settle and deepen beautifully. Serve them alongside cheese and crusty bread, or just set them out on their own — either way, the bowl will be empty fast.
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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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