Wheat Free 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 a simple gathering feel instantly elevated — briny, fragrant, and impossibly good with a glass of wine. The infused oil pulls together garlic, rosemary, thyme, lemon zest, turmeric, and ginger into something that smells incredible even before it hits the table. Every ingredient here is naturally free of wheat, so there's no label-reading stress or ingredient swaps required — just straightforward, wholesome cooking. Warming the olives gently in that herb-laced oil lets them soak up all those flavors, and the 30-minute rest before serving makes a real difference in depth and richness. Serve them warm or at room temperature straight from the jar, and don't be surprised when people start dipping bread into the leftover oil — though you might want to keep a wheat-free option nearby for that very reason.

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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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