BHA & BHT Free Herb-Marinated Olives
Briny, fragrant, and impossibly easy to pull together, these herb-marinated olives are the kind of appetizer that makes a simple gathering feel effortless and special. A mix of Castelvetrano, Kalamata, and Cerignola olives brings a range of textures and flavors — buttery, tangy, and meaty all at once — while a warm bath of extra-virgin olive oil, garlic, rosemary, thyme, oregano, and lemon zest ties everything together beautifully. The technique of gently warming the aromatics in oil first is what sets this apart: it coaxes out deep, layered flavor without any fuss. Many jarred or store-bought marinated olives rely on preservatives like BHA and BHT to extend shelf life, but this recipe skips all of that entirely, using nothing but whole, recognizable ingredients. The 30-minute resting period is where the real magic happens — the olives soak up every bit of that infused oil and emerge tasting like something you'd find at a really good wine bar. Serve them at room temperature with crusty bread, alongside a cheese board, or just straight from the jar because honestly, you won't be able to wait.
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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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