Cashew Free Herb-Marinated Olives
Briny, fragrant, and impossibly easy to pull together, these herb-marinated olives are the kind of appetizer that looks like you spent way more effort than you actually did. A mix of Castelvetrano, Kalamata, and Cerignola olives gets warmed low and slow in extra-virgin olive oil with sliced garlic, rosemary, thyme, oregano, red pepper flakes, and a bright hit of lemon zest — the result is deeply aromatic and just a little spicy. The gentle heat coaxes all those flavors together into a silky, infused oil that clings to every olive. Letting them rest for at least 30 minutes before serving is the move that takes this from good to genuinely great. Tree nut allergies can make snacking stressful when you're scanning labels at the store, but this recipe is built entirely from whole, straightforward ingredients with zero ambiguity. Serve them at room temperature straight from the jar, or rewarm them gently and watch them disappear in minutes alongside crusty bread or a cheese board.
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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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