Carrageenan Free Garlic-Herb Marinated Olives
Warm, glistening olives bathed in fragrant herb-infused oil are one of those appetizers that look effortlessly impressive but come together with almost no effort at all. A mix of Castelvetrano, Kalamata, and Cerignola olives brings a range of buttery, briny, and meaty textures to the bowl, while sliced garlic, fresh rosemary, thyme, and bright lemon zest slowly perfume the olive oil over gentle heat. A pinch of turmeric and ground ginger add a subtle warmth that makes the flavor profile feel a little unexpected and completely addictive. The whole thing rests at room temperature for thirty minutes before serving, which is just enough time for everything to meld into something that tastes like it came from a very good wine bar. Store-bought marinated olives often contain additives and stabilizers you'd rather avoid, so making your own from scratch means you control every single ingredient in the jar. This recipe is as clean and straightforward as it gets — just real olive oil, fresh herbs, and good olives doing exactly what they do best.
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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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