Anti Inflammatory Herb-Marinated Olives
Briny, fragrant, and deeply savory, these herb-marinated olives are the kind of appetizer that disappears fast no matter where you set them down. A trio of fresh herbs — rosemary, thyme, and oregano — gets gently bloomed in extra-virgin olive oil alongside sliced garlic and a pinch of red pepper flakes, creating an infused oil that coats every olive in serious flavor. The lemon zest adds a bright lift that keeps the whole thing from feeling heavy, and that slow 30-minute rest is where the real magic happens. Olives themselves are a cornerstone of eating patterns designed to reduce inflammation, and pairing them with high-quality olive oil and fresh herbs only amplifies that benefit. There's no complicated technique here — just a small saucepan, a little patience, and ingredients that genuinely do the heavy lifting. They're equally at home on a cheese board, alongside crusty bread, or straight from the jar as a late-afternoon snack. Make a batch on the weekend and you'll find yourself reaching for them all week long.
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Learn more →Ingredients
6 servings
- 2 cups mixed olives (such as castelvetrano, kalamata, and cerignola), drained
- ⅓ cup extra-virgin olive oil
- 3 cloves garlic, thinly sliced
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1 tsp fresh oregano leaves
- 1 tsp lemon zest (from about ½ lemon)
- ½ tsp red pepper flakes
- ¼ tsp black pepper, freshly ground
Instructions
- 1
Combine the olive oil, garlic, rosemary sprigs, thyme sprigs, oregano, red pepper flakes, and black pepper in a small saucepan over medium-low heat. 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 at this stage.
- 2
Add the drained olives and lemon zest to the saucepan. Stir to coat and continue warming over medium-low heat until the olives are heated through and the oil is bubbling gently around them, about 3–4 minutes.
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