Rice Free 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 makes a simple gathering feel instantly elevated. Plump, briny olives get warmed in a fragrant bath of extra-virgin olive oil with sliced garlic, fresh rosemary, thyme, and bright strips of lemon zest — plus a subtle warmth from ground turmeric and ginger that you won't see coming. The whole thing comes together in one small saucepan, and that 30-minute rest at room temperature is where the real magic happens, as every flavor melds into the oil and soaks deep into each olive. Naturally free of grains and starches, this recipe requires zero substitutions or workarounds — every ingredient on the list is already exactly what you need. It's the kind of dish that looks like you put in far more effort than you actually did, which is always a win. Serve them warm straight from the pan or let them sit and deepen in flavor — either way, the bowl will be empty before you know it.

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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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