Coconut Free Herb-Marinated Olives
Warm, fragrant, and deeply savory, these marinated olives are the kind of appetizer that disappears from the bowl before anyone even sits down. A mix of Castelvetrano, Kalamata, and Cerignola olives gets gently warmed in extra-virgin olive oil with sliced garlic, rosemary, thyme, oregano, red pepper flakes, and a bright hit of lemon zest — the result is something that tastes far more impressive than the effort involved. The technique of slowly blooming the aromatics in warm oil is what makes all the difference, coaxing out deep, herby flavor that clings to every olive. Many store-bought marinated olives sneak in unexpected oils or flavorings, so making your own means you know exactly what's in the jar. Once the olives rest in that infused oil for 30 minutes, the flavors meld into something genuinely special. They're perfect served at room temperature alongside crusty bread, charcuterie, or a glass of wine, and they keep beautifully in an airtight container so you can make them ahead without any stress.
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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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