Ginger Free Herb-Marinated Olives
Warm, fragrant, and deeply savory, these herb-marinated olives are the kind of appetizer that disappears from the table before you've even sat down. A trio of plump, buttery olive varieties gets bathed in extra-virgin olive oil infused with rosemary, thyme, oregano, garlic, and a bright hit of lemon zest — the result is something that tastes like it came from a specialty shop but costs a fraction of the price. The gentle stovetop warm-up is the real secret here: slowly coaxing the garlic until it's just golden coaxes out a mellow, nutty depth that cold marinating simply can't match. Red pepper flakes add a subtle kick without overwhelming the herby complexity, and that 30-minute rest in the infused oil lets every flavor fully bloom. Many store-bought marinated olives sneak in unexpected spice blends, so making your own means you control exactly what goes in — and nothing that shouldn't. These keep beautifully in a jar, making them ideal for prepping ahead before guests arrive or keeping on hand for a quick, impressive snack any night of the week.
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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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