Celery Free Garlic-Herb Marinated Olives
These marinated olives are the kind of appetizer that makes guests think you spent hours in the kitchen — but the whole process is beautifully simple. A mix of plump varieties like Castelvetrano, Kalamata, and Cerignola gets warmed low and slow in extra-virgin olive oil with sliced garlic, fresh rosemary, thyme, and bright strips of lemon zest. A pinch of turmeric and ground ginger adds a subtle warmth that makes the flavor profile feel genuinely special. The key is letting everything rest for at least 30 minutes after cooking, which gives the infused oil time to work its magic and meld all those aromatics together. Every ingredient here is straightforward and naturally free of celery in any form — no hidden stalks, seeds, or celeriac to worry about. Serve them warm or at room temperature alongside crusty bread, a cheese board, or just straight from the bowl — no one will judge you.
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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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