Chicken Free Herb-Marinated Olives
These warm, herb-infused olives are the kind of appetizer that disappears from the table before anyone has a chance to sit down. A mix of buttery Castelvetrano, briny Kalamata, and meaty Cerignola olives gets bathed in fragrant olive oil alongside sliced garlic, rosemary, thyme, oregano, lemon zest, and a pinch of red pepper flakes — it's simple, but the flavor is anything but. Gently warming everything together in a saucepan coaxes the aromatics into the oil, turning it into something you'll want to drizzle over everything. The 30-minute rest off the heat is where the real magic happens, letting all those layers meld into a deeply savory, slightly citrusy finish. This is a completely plant-based snack built entirely around olives and pantry staples, so there's no need to scan labels or worry about hidden animal proteins sneaking in. Serve it at room temperature with crusty bread, or tuck a jar in the fridge and reheat gently whenever the craving hits — it honestly gets better as it sits.
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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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