Gelatin Free Garlic-Herb Marinated Olives
Warm, glistening, and fragrant with garlic and fresh herbs, these marinated olives are the kind of appetizer that disappears before you even sit down. The technique is simple: a gentle warm infusion on the stovetop coaxes the flavors of rosemary, thyme, lemon zest, turmeric, and ginger straight into the olive oil, which then coats every single olive in something truly special. Packaged marinated olives often contain additives or stabilizers that can be hard to vet, so making your own at home puts you completely in control of what goes into the bowl. Every ingredient here is whole and straightforward — nothing hidden, nothing processed. The 30-minute rest at room temperature is where the magic really happens, letting the infused oil and aromatics meld into a deeply savory, citrus-bright finish. Serve them warm alongside crusty bread or as part of a cheese spread, and don't be surprised when guests ask for the recipe.
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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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