Vegetarian Citrus & Herb Marinated Olives
Warm, fragrant, and impossibly easy to pull together, these marinated olives are the kind of appetizer that makes a spread look effortlessly sophisticated. Gently heating the olive oil with sliced garlic, rosemary, and thyme coaxes out deep, aromatic flavor before the olives even hit the pan — it's a small step that makes a huge difference. The combination of orange and lemon zest alongside ground turmeric and ginger gives the whole thing a bright, slightly exotic edge that store-bought marinated olives rarely come close to matching. A final splash of fresh orange juice stirred in off the heat ties everything together with a subtle sweetness. Letting the olives rest for at least 30 minutes is the move — the infused oil soaks into every olive and the flavors mellow and deepen beautifully. Serve them as a cocktail hour snack, alongside a cheese board, or as part of a mezze spread and watch them disappear faster than you'd expect.
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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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