Pork Free Garlic-Herb Marinated Olives

Total time50 min

Prep time10 min

Cook time10 min

4.8

(18)

These gently warmed olives are the kind of appetizer that makes a spread look effortlessly impressive — briny, fragrant, and deeply savory all at once. The magic happens in a small saucepan, where olive oil slowly coaxes the flavor out of sliced garlic, fresh rosemary, thyme, and bright strips of lemon zest. A pinch of turmeric and ground ginger add a subtle warmth that you might not be able to name but absolutely will not want to leave out. Because this recipe is built entirely from olives, herbs, and pantry spices, there's nothing to second-guess — every ingredient is straightforwardly plant-based and free of any meat-derived additions. Letting the finished olives rest in that infused oil for at least 30 minutes before serving is the step that really ties everything together, so don't skip it. Serve them warm or at room temperature alongside crusty bread, cheese, or a glass of something cold, and watch them disappear fast.

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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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