Macadamia Free Garlic-Herb Marinated Olives
Briny, fragrant, and impossibly easy to pull together, these marinated olives are the kind of appetizer that makes guests think you spent way more effort than you actually did. A mix of varieties like Castelvetrano, Kalamata, and Cerignola brings a range of textures and flavors — buttery, tangy, meaty — all soaking up a warm infused oil loaded with sliced garlic, rosemary, thyme, and bright strips of lemon zest. The gentle heat on the stovetop coaxes everything together, letting the turmeric and ginger add a subtle warmth that makes the whole bowl feel a little unexpected and a lot addictive. Letting the olives rest in that infused oil for at least 30 minutes before serving is the move — the flavors meld into something that tastes like it's been marinating for days. Store-bought marinated olives often come with mystery ingredients and oils you can't verify, so making your own means you know exactly what's in the jar. These work beautifully as a cocktail hour snack, a cheeseboard addition, or just something to set out while dinner finishes up.
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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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