Breastfeeding Friendly Herb-Marinated Olives
Salty, fragrant, and deeply savory, these marinated olives are the kind of effortless appetizer that looks far more impressive than the effort involved. A mix of Castelvetrano, Kalamata, and Cerignola olives brings a range of buttery, briny, and meaty flavors, all soaked in warm extra-virgin olive oil infused with garlic, rosemary, thyme, oregano, and a bright hit of lemon zest. Gently warming everything together in a saucepan coaxes the aromatics into the oil so every olive is coated in something truly special. Olives are a great snack option when you're nursing and need something satisfying and rich in healthy fats without reaching for processed foods. The ingredients here are clean, whole, and completely straightforward — no additives, no preservatives, just real food you can feel good about. A pinch of red pepper flakes adds just enough warmth without being overwhelming, and the lemon zest keeps the whole thing tasting fresh and lively. Make a jar at the start of the week and you'll have a ready-to-go snack or easy entertaining bite whenever you need it.
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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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