Hazelnut 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 process is beautifully simple. A mix of plump, meaty olives gets warmed in extra-virgin olive oil with sliced garlic, fresh rosemary, thyme, and bright strips of lemon zest, creating an infused oil that's deeply aromatic and impossible to stop dipping into. 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. Warming everything together in a saucepan lets the flavors bloom and meld into the olives themselves, so every bite is layered and fragrant. Many packaged olive blends and flavored oils can be a minefield for tree nut cross-contact, but this recipe is made entirely from scratch with straightforward, whole ingredients — no mystery additives, no shared-facility concerns. After a 30-minute rest, the olives are glossy, tender, and absolutely packed with flavor. Serve them warm or at room temperature as a cocktail snack, a charcuterie centerpiece, or alongside crusty bread to soak up every last drop of that herbed oil.
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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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