Turkey Free Citrus & Herb Marinated Olives
These marinated olives are the kind of appetizer that makes guests think you spent hours in the kitchen — when really, the stovetop does most of the work in under ten minutes. Garlic slowly blooms in warm olive oil alongside fresh rosemary and thyme, building an aromatic base that coats every olive in something truly special. A double hit of citrus zest from both orange and lemon keeps things bright, while ground turmeric and ginger add a subtle warmth that you won't quite be able to put your finger on but absolutely won't want to stop eating. A splash of fresh orange juice stirred in at the end ties it all together with a little acidity that balances the richness of the oil. The hardest part is letting them rest for 30 minutes before diving in — but that patience pays off as the flavors deepen and meld into something far greater than the sum of their parts. Serve them straight from the bowl with crusty bread, alongside a cheese board, or as part of a larger spread, 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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