Seeds Free Garlic-Herb Marinated Olives
These marinated olives are the kind of appetizer that makes a simple gathering feel instantly elevated — briny, fragrant, and deeply savory all at once. A mix of plump varieties like Castelvetrano, Kalamata, and Cerignola brings a range of textures and flavors that no single olive could deliver on its own. The magic happens in a small saucepan, where olive oil slowly coaxes out the best from sliced garlic, fresh rosemary, thyme, and lemon zest, plus a warm undercurrent of turmeric and ginger that makes the whole thing feel a little unexpected. Every ingredient here is naturally free from seeds, so there's no need to scrutinize labels or swap anything out — it just works as written. Letting the olives rest in that infused oil for at least 30 minutes before serving is the step you don't want to skip, because that's when the flavors really sink in and meld together. Serve them warm or at room temperature straight from the jar, herb sprigs and all, and watch them disappear before anything else on the table does.
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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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