Vegan Garlic-Herb Marinated Olives

Total time50 min

Prep time10 min

Cook time10 min

4.8

(18)

These marinated olives are the kind of appetizer that makes guests think you spent hours in the kitchen — when really, the stovetop did most of the work. 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. A pinch of turmeric and ground ginger adds a subtle warmth that sets this apart from anything you'd pull straight from a jar. The key is that gentle heat — just enough to coax the garlic golden and let every flavor bloom into the oil without a single drop of butter, dairy, or animal product in sight. After a 30-minute rest, the olives are glossy, deeply fragrant, and completely irresistible. Serve them warm or at room temperature alongside crusty bread, and watch them disappear before anything else on the table does.

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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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