Artificial Flavors Free Garlic-Herb Marinated Olives
Marinated olives are one of those appetizers that look impossibly fancy but come together with almost no effort. This version layers real, whole ingredients — fresh rosemary, thyme, sliced garlic, bright lemon zest, and a whisper of turmeric and ginger — to build a depth of flavor that packaged, artificially flavored versions simply can't touch. Warming everything gently in extra-virgin olive oil is the move here: it coaxes the aromatics into the oil and lets the olives soak up every bit of that fragrant, golden goodness. The 30-minute rest before serving is worth every second, as the flavors continue to meld into something that tastes like it came from a specialty shop. A mix of Castelvetrano, Kalamata, and Cerignola olives brings a range of textures and brininess that keeps each bite interesting. Set these out at a gathering and watch them disappear before you've even opened a bottle of wine.
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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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