Brazil Nut Free Garlic-Herb Marinated Olives
These marinated olives are the kind of appetizer that makes guests think you spent hours in the kitchen — when really, the stove does most of the work in under ten minutes. A mix of plump varieties like Castelvetrano, Kalamata, and Cerignola brings a range of buttery, briny, and meaty flavors that play beautifully against the warm infused oil. Thinly sliced garlic, fresh rosemary, thyme, and bright strips of lemon zest bloom gently in extra-virgin olive oil until the whole kitchen smells incredible. A pinch of turmeric and ground ginger adds a subtle warmth that you won't quite be able to place but absolutely won't want to leave out. Every ingredient here is straightforward and easy to verify, so there's no guesswork about what's gone into the bowl — just clean, whole-food flavors you can feel good about. The 30-minute rest after cooking is the secret step; it lets everything meld into something that tastes far more complex than the ingredient list suggests. Serve them warm with crusty bread or alongside a cheese board and watch them disappear.
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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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