High Fructose Corn Syrup Free Garlic-Herb Marinated Olives
Briny, fragrant, and impossibly elegant, these marinated olives are the kind of appetizer that makes guests think you spent far more effort than you actually did. Warming the olive oil low and slow with garlic, rosemary, thyme, lemon zest, and a pinch each of turmeric and ginger coaxes out layers of flavor that no store-bought jar can match — and you know exactly what went into it. That's the real win here: jarred and packaged olive products often sneak in sweeteners or preservatives you'd rather avoid, but this recipe keeps things completely clean with whole, recognizable ingredients. The 30-minute rest after cooking is where the magic happens, as the infused oil seeps into every olive and the aromatics bloom into something truly special. Serve them warm or at room temperature alongside crusty bread, a cheese board, or simply on their own — they disappear fast either way.
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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)
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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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