Gluten Free Garlic-Herb Marinated Olives
These marinated olives are the kind of appetizer that makes guests think you spent hours in the kitchen — but the whole thing comes together in under fifteen minutes on the stovetop. A mix of plump varieties like Castelvetrano, Kalamata, and Cerignola gets warmed in extra-virgin olive oil with sliced garlic, fresh rosemary, thyme, and bright strips of lemon zest, creating an infused oil that is genuinely irresistible. The addition of ground turmeric and ginger gives the marinade a subtle warmth that sets this apart from anything you'd find in a jar at the store. Everything here is naturally free of gluten — no hidden additives, no processed sauces, just whole ingredients doing exactly what they're supposed to do. That 30-minute rest at room temperature is the secret move: it lets the flavors meld into something deeply savory and aromatic. Serve them warm in a shallow bowl with the herb sprigs still tucked in for a presentation that looks effortlessly elegant. Whether you're putting together a cheese board or just need a crowd-pleasing snack, this one delivers every single time.
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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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