Coconut 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. Plump Castelvetrano, Kalamata, and Cerignola olives get warmed low and slow in extra-virgin olive oil with sliced garlic, fresh rosemary, thyme, and bright strips of lemon zest, soaking up every bit of that fragrant, herby goodness. A pinch of turmeric and ground ginger add a subtle warmth that makes the flavor profile feel genuinely special rather than just "olives from a jar." Because every single ingredient here is straightforwardly plant-based and pantry-friendly, there's no need to scan labels for hidden coconut oil or coconut-derived additives that sneak into so many store-bought marinated olive blends. The 30-minute rest after cooking is the secret weapon — it lets the infused oil meld into the olives so the first bite is deeply savory and aromatic all the way through. Pile them into a pretty bowl with the herb sprigs still tucked in for a stunning, low-effort spread that works equally well as a cocktail snack, a cheese board companion, or a simple weeknight treat.
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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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