Tree Nut Free Garlic-Herb Marinated Olives
These marinated olives are the kind of appetizer that makes guests think you spent hours in the kitchen — when really, the stove does most of the work in under ten minutes. A mix of Castelvetrano, Kalamata, and Cerignola olives gets warmed low and slow in extra-virgin olive oil with sliced garlic, fresh rosemary, thyme, and bright strips of lemon zest. A pinch of turmeric and ground ginger adds a subtle warmth that makes the whole thing feel a little unexpected and completely addictive. The key is letting the infused oil do its thing — that short rest at room temperature is where the magic happens, as the flavors meld into something deeply savory and aromatic. Pre-marinated olives from the store often come with mystery seasonings and sometimes processed in facilities alongside tree nuts, so making your own means you know exactly what's in the bowl. Serve them warm alongside crusty bread or as part of a cheese spread, and don't skip leaving the herb sprigs in for presentation — they look gorgeous.
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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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