Lupin Free Garlic-Herb Marinated Olives
Warm, glistening olives infused with garlic, lemon zest, and fresh herbs are the kind of appetizer that disappears from the table before you even sit down. A mix of Castelvetrano, Kalamata, and Cerignola olives brings a range of buttery, briny, and meaty textures that make every bite interesting. The magic happens in a small saucepan where olive oil slowly coaxes the fragrance out of rosemary, thyme, garlic, and a whisper of turmeric and ginger — it smells absolutely incredible. Letting the olives rest in that infused oil for at least 30 minutes before serving is the step that really ties everything together, so don't skip it. For anyone navigating lupin sensitivities, this recipe is naturally worry-free — every ingredient is straightforward, with no legume-based flours or fillers hiding anywhere. It works equally well as a cocktail hour snack, a charcuterie board centerpiece, or a simple weeknight treat alongside crusty bread and good cheese.
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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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