Shellfish Free Garlic-Herb Marinated Olives
These marinated olives are the kind of appetizer that makes a simple gathering feel instantly elevated — briny, fragrant, and absolutely gorgeous in a bowl. The magic happens in a small saucepan, where olive oil slowly coaxes the flavor out of fresh rosemary, thyme, sliced garlic, and bright strips of lemon zest before the olives ever hit the heat. A pinch of turmeric and ground ginger add a subtle warmth that you won't quite be able to put your finger on, but you'll definitely notice it. The whole thing comes together in under ten minutes on the stove, then just needs a little time to rest so every olive soaks up that deeply aromatic oil. There's no seafood, no hidden shellfish-derived brines or flavor enhancers to worry about — just clean, whole ingredients you can see and smell. Serve them warm straight from the pan or let them cool to room temperature and pile them into a jar to bring to a party. Either way, the infused oil left at the bottom of the bowl is practically begging to be mopped up with crusty bread.
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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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