Breastfeeding Friendly Garlic-Herb Marinated Olives
Salty, fragrant, and deeply savory, these warm marinated olives are the kind of appetizer that disappears before you even sit down. A gentle simmer in extra-virgin olive oil coaxes the garlic, rosemary, thyme, and lemon zest into a beautifully infused bath that coats every olive in layers of flavor. The addition of ground turmeric and ginger gives the oil a subtle warmth and a gorgeous golden hue — and both are ingredients worth leaning into when you're nourishing yourself postpartum. Olives themselves are a great source of healthy fats, which matter a lot when you're feeding yourself and a baby. The technique here is simple but feels impressive: just a few minutes on the stovetop, then a rest to let everything meld together into something that tastes like it came from a fancy cheese board. Serve them warm or at room temperature alongside crusty bread, cheese, or charcuterie, and let the infused oil do double duty as a dipping sauce. This is the kind of low-effort, high-reward recipe that fits perfectly into the reality of new-parent cooking.
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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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