Black Pepper Free Garlic-Herb Marinated Olives
These marinated olives are the kind of appetizer that makes guests think you put in way more effort than you actually did. A mix of plump, buttery varieties like Castelvetrano, Kalamata, and Cerignola gets gently warmed in fragrant olive oil alongside sliced garlic, fresh rosemary, thyme, and bright strips of lemon zest — the result is deeply savory, aromatic, and a little addictive. Instead of the usual peppercorn-forward marinade you'd find in most store-bought versions, this recipe leans on ground turmeric and ginger for warmth and depth, so the heat-sensitive can enjoy every bite without worry. The slow warm on the stovetop is the real magic here — it coaxes the garlic to golden, infuses the oil with all those herby, citrusy notes, and leaves the olives glistening and full of flavor. A 30-minute rest before serving lets everything meld together beautifully, and you can serve them warm or at room temperature depending on your crowd. They look stunning straight from the jar with the herb sprigs still tucked in, and they pair effortlessly with crusty bread, cheese, or a glass of something cold.
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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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