Seed Oil Free Garlic-Herb Marinated Olives
These marinated olives are the kind of appetizer that makes guests think you spent hours in the kitchen — but the whole thing comes together in under fifteen minutes of active cooking. A generous pour of real extra-virgin olive oil does all the heavy lifting here, which means there's no canola, sunflower, or any other refined seed oil anywhere near the pan. The garlic slowly blooms in that good oil alongside fresh rosemary, thyme, and bright strips of lemon zest, building a fragrant infused base that coats every olive beautifully. A pinch of turmeric and ginger adds a subtle warmth that makes the flavor profile feel a little unexpected and completely addictive. After a short rest at room temperature, the olives soak up every bit of that herby, garlicky oil and turn into something truly special. Serve them warm or at room temperature alongside crusty bread or a cheese board, and watch them disappear.
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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)
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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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