Cinnamon Free Garlic-Herb Marinated Olives
These marinated olives are the kind of appetizer that makes a simple gathering feel instantly elevated — briny, fragrant, and glistening with herb-infused oil. The technique here is straightforward: gently warming garlic, rosemary, thyme, and lemon zest in olive oil coaxes out deep, aromatic flavor without any fuss. A pinch of turmeric and ginger adds a subtle warmth and golden hue that makes the whole bowl look as good as it tastes. For anyone navigating a cinnamon sensitivity, this recipe is a genuinely satisfying find — so many spiced olive blends and store-bought marinated varieties sneak cinnamon in for "warmth," but this one achieves that same cozy depth through ginger and turmeric instead. The lemon zest strips brighten everything up and balance the richness of the oil beautifully. Letting the olives rest for at least 30 minutes before serving is the real secret — the flavors meld into something that tastes like it took far more effort than it did. Serve them warm alongside crusty bread or as part of a spread, 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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