Brazil Nut Free Herb-Marinated Olives
Warm, glistening olives steeped in garlic, rosemary, thyme, oregano, and a bright hit of lemon zest — this is the kind of effortless appetizer that looks far more impressive than the work it actually takes. The technique is simple: you gently coax the aromatics in olive oil until the garlic turns golden and fragrant, then let the olives soak up every bit of that infused richness. That 30-minute rest off the heat is where the magic really happens, as the flavors meld into something deeply savory and complex. A pinch of red pepper flakes adds just enough warmth to keep things interesting without overwhelming the briny character of the olives. Tree nut allergies can make grazing boards and store-bought marinated snacks a minefield, but this recipe is built entirely from fresh herbs, citrus, garlic, and good oil — nothing hidden, nothing to second-guess. Make a jar ahead of time and it only gets better as it sits, making it a genuinely stress-free option for entertaining or everyday snacking.
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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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