Walnut Free Garlic-Herb Marinated Olives
These marinated olives are the kind of appetizer that makes guests think you've been cooking all day — but the reality is refreshingly simple. 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 makes the whole thing feel a little unexpected and special. Gently heating everything together in a small saucepan lets those aromatics bloom into the oil, so every olive soaks up deep, layered flavor before it even hits the bowl. Packaged olive mixes can sometimes hide unexpected add-ins, but here you control every ingredient — nothing in this recipe contains tree nuts of any kind, so you can serve with total confidence. A 30-minute rest at room temperature is all it takes for the flavors to fully meld into something that tastes like it came from a great Mediterranean restaurant. Set out a bowl of crusty bread alongside and watch it disappear.
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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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