Paleo 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 looks like you spent hours on them but comes together in under fifteen minutes on the stovetop. A mix of plump, buttery varieties like Castelvetrano, Kalamata, and Cerignola gets warmed low and slow in extra-virgin olive oil with sliced garlic, fresh rosemary, thyme, and optional oregano — the result is deeply fragrant and absolutely irresistible. Strips of lemon zest brighten everything up, while ground turmeric and ginger add a subtle warmth that makes this feel a little more interesting than your average olive bowl. Because every ingredient here is whole and unprocessed, this fits naturally into a grain-free, legume-free way of eating without any substitutions or workarounds required. The infused oil that pools at the bottom of the bowl is practically a condiment on its own — spoon it over roasted vegetables or grilled meat and you'll be glad you made extra. Letting the olives rest for at least thirty minutes before serving is the move that takes this from good to genuinely memorable, giving the flavors time to meld into something cohesive and complex. Bring these to a gathering and watch them disappear before anything else on the table does.

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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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