Yeast Free Citrus & Herb Marinated Olives
These marinated olives are the kind of appetizer that disappears from the bowl before anyone even sits down. Warming the olive oil low and slow with garlic, rosemary, and thyme coaxes out deep, aromatic flavor that no cold marinade can match. The combination of orange and lemon zest brightens everything up, while a pinch of turmeric and ginger adds a subtle warmth that feels unexpected and completely addictive. A final splash of fresh orange juice stirred in off the heat ties it all together with a little brightness and acidity. For anyone navigating a yeast-free lifestyle, this recipe is a natural fit — every ingredient is straightforward, whole, and free from fermented or leavened components. No store-bought condiments, no hidden additives, just good olive oil and fresh aromatics doing exactly what they do best. Letting the olives rest for at least 30 minutes before serving is the move that takes this from good to genuinely impressive, as the infused oil soaks into every olive. Serve them alongside cheese, crusty bread for others at the table, or just on their own — they hold their own either way.
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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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