Anti Inflammatory Garlic-Herb Marinated Olives
Olives are already a powerhouse ingredient on their own, but warming them low and slow in fragrant olive oil with garlic, lemon zest, and fresh herbs takes them somewhere truly special. The addition of ground turmeric and ginger is what makes this recipe stand out — both spices are widely celebrated for their role in supporting a less inflammatory diet, and here they blend seamlessly into the infused oil without overpowering the briny, buttery olives. Castelvetrano, Kalamata, and Cerignola each bring their own personality to the bowl, so every bite is a little different. The technique is simple: gently heat the oil with the aromatics until the garlic just starts to turn golden, then let the olives soak it all up. That 30-minute rest at room temperature is non-negotiable — it's when the magic happens and the flavors really meld together. Serve them warm alongside crusty bread, scatter them over a grain bowl, or set them out as a starter and watch them disappear. Every ingredient here is whole, recognizable, and working hard for both flavor and your wellbeing.
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Learn more →Ingredients
6 servings
- 2 cups mixed olives, pitted or unpitted (such as castelvetrano, kalamata, and cerignola)
- ⅓ cup extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 strips lemon zest (each about 3 inches long), removed with a vegetable peeler
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp fine sea salt
- 2 sprigs fresh oregano (optional)
Instructions
- 1
Drain the olives and pat them dry with a paper towel. Set aside.
- 2
Combine the olive oil, garlic, rosemary sprigs, thyme sprigs, lemon zest strips, turmeric, ginger, and oregano (if using) in a small saucepan. Set over medium-low heat and warm until the garlic is fragrant and just beginning to turn golden at the edges, about 4–5 minutes. Watch closely — the garlic can brown quickly and turn bitter.
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