Chestnut Free Herb-Marinated Olives
These olives are the kind of appetizer that disappears before anyone even sits down. A medley 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 — and the result is deeply aromatic, briny, and just a little spicy. The technique of gently heating the oil with the herbs and garlic first is what makes this recipe special, coaxing out every bit of flavor before the olives ever hit the pan. Letting everything rest for at least 30 minutes after cooking is the move that takes it from good to genuinely great, giving the infused oil time to meld into each olive. For anyone navigating tree nut concerns, this recipe is naturally free of chestnuts and any other nuts — just honest, whole ingredients you can feel confident about. Serve them at room temperature straight from the jar, or rewarm gently for a cozy, fragrant spread alongside crusty bread and a glass of wine. They also keep beautifully in an airtight container, so making a batch ahead of time is absolutely worth 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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