Mustard 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 fragrant olive oil alongside sliced garlic, fresh rosemary, thyme, and bright strips of lemon zest, creating an infused oil that coats every single olive in serious flavor. A pinch of turmeric and ground ginger add a subtle warmth that makes this feel a little unexpected and a lot more interesting than anything you'd grab off a store shelf. Many jarred and marinated olive products sneak in condiments or spice blends that can contain mustard, so making your own from scratch means you know exactly what's in the bowl. The 30-minute resting time is where the magic really happens — the herbs and citrus perfume the oil, and the olives soak it all up. Serve them warm or at room temperature with the herb sprigs left in for a gorgeous, rustic presentation that looks effortlessly impressive.
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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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