Chicken Free Garlic-Herb Marinated Olives
These garlicky, herb-infused olives are the kind of appetizer that disappears from the table before you even sit down. A mix of plump Castelvetrano, Kalamata, and Cerignola olives gets warmed low and slow in extra-virgin olive oil with sliced garlic, fresh rosemary, thyme, and bright strips of lemon zest — plus a whisper of turmeric and ginger that adds a subtle, unexpected warmth. The whole thing comes together in one small saucepan, and the smell alone is enough to make everyone wander into the kitchen. Letting the olives rest in that fragrant infused oil is the move — the flavors meld into something that tastes far more complex than the effort involved. Every single ingredient here is naturally plant-based and completely free of any poultry, so there's zero guesswork about what's in the bowl. Serve them warm alongside crusty bread, or jar them up and let them sit overnight for an even deeper flavor. Either way, this is the kind of effortless, crowd-pleasing dish that makes you look like you really know what you're doing.
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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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