Pecan Free Garlic-Herb Marinated Olives
These garlicky, herb-laced olives are the kind of appetizer that disappears from the table before anyone even sits down. A mix of plump varieties like Castelvetrano, Kalamata, and Cerignola gets warmed low and slow in extra-virgin olive oil with sliced garlic, fresh rosemary, thyme, and bright strips of lemon zest. A pinch of turmeric and ground ginger adds a subtle warmth that makes the whole thing feel a little unexpected and completely addictive. The technique is simple — just a gentle heat on the stovetop to coax out all that fragrance — and the 30-minute rest afterward is where the real magic happens as the flavors meld into something deeply savory and aromatic. Store-bought marinated olives often come with mystery ingredients and shared-facility concerns, but making your own means you know exactly what went into the jar. These are stunning served warm alongside crusty bread, a cheese board, or just straight from the bowl with a glass of wine.
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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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