Yeast Free Garlic-Herb Marinated Olives
These marinated olives are the kind of appetizer that looks like you spent hours on them but comes together in under fifteen minutes on the stovetop. A mix of plump, buttery olives gets warmed in extra-virgin olive oil with sliced garlic, fresh rosemary, thyme, and bright strips of lemon zest — the result is deeply fragrant and absolutely irresistible. A pinch of turmeric and ground ginger add a subtle warmth that makes the flavor profile feel a little unexpected and special. Because the whole recipe relies on whole, unprocessed ingredients, there's no need to scan labels for hidden fermented additives or worry about what's lurking in a store-bought marinated variety. The key move is letting everything rest for at least 30 minutes before serving, which gives the infused oil time to work its magic and meld all those aromatics together. Serve them warm or at room temperature alongside crusty bread, cheese, or charcuterie and watch them 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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