Pescatarian Garlic-Herb Marinated Olives
Warm, glossy, and deeply aromatic, these marinated olives are the kind of appetizer that disappears from the table before anyone even realizes they've been snacking. A mix of Castelvetrano, Kalamata, and Cerignola olives brings a range of buttery, briny, and meaty textures that make every bite interesting. The magic happens in a small saucepan, where thinly sliced garlic, fresh rosemary, thyme, lemon zest, and a whisper of turmeric and ginger bloom slowly in extra-virgin olive oil until the whole kitchen smells incredible. That infused oil doesn't go to waste — it coats every olive and keeps right on flavoring the batch as it rests. A 30-minute rest at room temperature is all it takes for the flavors to fully meld into something that tastes far more complex than the effort involved. These fit naturally into a pescatarian spread alongside seafood boards, crusty bread, or a simple cheese plate without any ingredient swaps or compromises needed. Make a jar, keep the herb sprigs tucked in for a gorgeous presentation, and watch them become a permanent fixture in your entertaining rotation.
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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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