Turkey Free Garlic-Herb Marinated Olives
These garlicky, herb-scented olives are the kind of appetizer that disappears from the table before anyone even sits down. A mix of plump varieties like Castelvetrano, Kalamata, and Cerignola gets warmed low and slow in extra-virgin olive oil with sliced garlic, fresh rosemary, thyme, and bright strips of lemon zest — plus a whisper of turmeric and ginger that adds unexpected warmth without overpowering the briny olives. The whole thing comes together in a single small saucepan in under ten minutes, then just needs a short rest to let those flavors meld into something truly special. Since this dish is entirely plant-based and built around pantry staples and fresh herbs, there's no need to scan labels or worry about hidden animal proteins sneaking in. It's effortlessly crowd-pleasing alongside crusty bread, a cheese board, or a glass of something cold. The infused oil left in the bowl is practically a bonus — perfect for dipping or drizzling over whatever else is on the table.
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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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