Emulsifier Free Garlic-Herb Marinated Olives
Briny, fragrant, and impossibly easy to pull together, these marinated olives are the kind of appetizer that disappears before you've even finished setting out the rest of the spread. Packaged marinated olives often rely on additives and emulsifiers to extend shelf life or stabilize the oil, so making your own is a genuinely smart move if you're keeping those ingredients out of your kitchen. Here, everything is completely straightforward — good olives, extra-virgin olive oil, fresh herbs, garlic, lemon zest, and a pinch of warm spice. The gentle heat on the stovetop coaxes the rosemary, thyme, turmeric, and ginger into the oil, turning it into something deeply aromatic that clings to every olive. That 30-minute rest at room temperature is where the magic really happens, letting all those flavors meld into something that tastes like it took far more effort than it did. Serve them warm or at room temperature alongside crusty bread, a cheese board, or honestly just a glass of wine — no accompaniment strictly required.
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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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