Honey Free Garlic-Herb Marinated Olives

Total time50 min

Prep time10 min

Cook time10 min

4.8

(18)

These marinated olives are the kind of appetizer that makes guests think you spent hours in the kitchen — when really, the stove does most of the work in under ten minutes. A mix of plump varieties like Castelvetrano, Kalamata, and Cerignola brings a range of buttery, briny, and meaty flavors that play beautifully against the warm infused oil. Thinly sliced garlic, fresh rosemary, thyme, and bright strips of lemon zest bloom in extra-virgin olive oil over gentle heat, creating an aromatic base that coats every olive in something truly special. A pinch of turmeric and ground ginger add a subtle warmth that you might not be able to name but absolutely will not want to leave out. Many store-bought marinated olives sneak in sweeteners, so making your own means you control every ingredient — nothing here but savory, herby, citrusy goodness. The hardest part is waiting the 30 minutes for the flavors to meld before you dig in. Serve them warm or at room temperature alongside crusty bread, a cheese board, or honestly just a glass of wine and good company.

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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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