Nutmeg Free Garlic-Herb Marinated Olives
These marinated olives are the kind of appetizer that makes guests think you spent hours in the kitchen — when really, the stove did most of the work. A mix of plump varieties like Castelvetrano, Kalamata, and Cerignola gets gently warmed in extra-virgin olive oil with sliced garlic, fresh rosemary, thyme, and bright strips of lemon zest, creating an infused oil that's deeply aromatic and absolutely irresistible. Ground turmeric and ginger add a subtle warmth that feels sophisticated without overwhelming the briny, buttery character of the olives themselves. The whole thing is completely free of nutmeg, which can sneak into spice blends and store-bought marinated olive mixes more often than you'd expect. Making them at home means you control every ingredient, so there's no guessing about what's in the jar. After a short rest at room temperature, the flavors meld into something that tastes like it came from a specialty deli counter. Serve them warm or at room temp alongside crusty bread and a glass of wine, and watch them disappear.
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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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