Citric Acid Free Garlic-Herb Marinated Olives
These marinated olives are the kind of appetizer that makes guests think you spent hours in the kitchen — when really, the stove does most of the work in under ten minutes. A generous pour of extra-virgin olive oil gets gently warmed with sliced garlic, fresh rosemary, thyme, and optional oregano until everything turns fragrant and golden, then the olives go in to soak up every bit of that herby richness. Lemon zest brings a bright, citrus-forward note without relying on lemon juice or any acidic additives, which is exactly what makes this recipe a smart pick when citric acid is off the table. A pinch of turmeric and ground ginger add a subtle warmth that sets these apart from any jarred version you'd find at the store — many of which sneak in citric acid as a preservative. After a 30-minute rest, the flavors meld into something deeply savory and aromatic that pairs beautifully with crusty bread, a cheese board, or just a glass of wine. They're equally good warm or at room temperature, which means you can make them ahead and let them do their thing on the counter while you finish the rest of the spread.
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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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