Fish Free Herb-Marinated Olives
These warm, herb-infused olives are the kind of appetizer that disappears from the table before anyone even sits down. A mix of buttery Castelvetrano, briny Kalamata, and meaty Cerignola olives gets gently warmed in extra-virgin olive oil with garlic, rosemary, thyme, oregano, lemon zest, and a pinch of red pepper flakes — the result is deeply aromatic and seriously addictive. The technique is simple: you're essentially blooming the herbs and garlic in warm oil, then letting the olives soak up every bit of that flavor as everything cools together. No fish sauce, no anchovies, no hidden seafood-derived ingredients to worry about — just honest, plant-based pantry staples doing beautiful work. The infused oil that pools at the bottom of the jar is practically a bonus condiment, perfect for dipping crusty bread. These keep well in an airtight container and actually get better as they sit, making them an ideal make-ahead snack for entertaining or grazing boards.
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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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