Rye Free Garlic-Herb Marinated Olives

Total time50 min

Prep time10 min

Cook time10 min

These marinated olives are the kind of appetizer that makes a simple gathering feel instantly elevated — briny, fragrant, and absolutely gorgeous in a bowl. Warming the olive oil low and slow with sliced garlic, fresh rosemary, thyme, and lemon zest coaxes out layers of flavor that no store-bought jar can match. A pinch of turmeric and ground ginger adds a subtle warmth that sneaks up on you in the best possible way. The whole thing comes together in one small saucepan, and that 30-minute rest at room temperature is where the real magic happens — the olives soak up every bit of that infused oil. Every ingredient here is naturally grain-free, so there's no need to scrutinize labels or worry about hidden fillers that sometimes sneak into flavored olive products. Serve them warm alongside crusty bread for dipping, or set them out as part of a cheese board and watch them disappear first.

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Ingredients

6 servings

2 cups mixed olives, pitted or unpitted (such as castelvetrano, kalamata, and cerignola)
Kvuzat Yavne Mixed Olives, 19 oz Gustare Vita Mixed Olives Sprouts Farmers Market Organic Pitted Mixed Olives
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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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