Sesame 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 a single small saucepan. A mix of plump, buttery olives gets gently warmed in extra-virgin olive oil with sliced garlic, fresh rosemary, thyme, and bright strips of lemon zest, creating an infused oil that's almost too good to leave behind in the bowl. A pinch of turmeric and ground ginger add a subtle warmth that sets this recipe apart from anything you'd find jarred at the store. Packaged marinated olives can be a minefield of hidden ingredients and shared-facility warnings, so making your own means you know exactly what's in there — and these are completely free of sesame in any form. The hardest part is waiting the 30 minutes for the flavors to meld before diving in. Serve them warm or at room temperature alongside crusty bread, a cheese board, or just straight from the jar — no judgment here.
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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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