Gluten 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 finished setting it out. A mix of Castelvetrano, Kalamata, and Cerignola olives brings a range of buttery, briny, and meaty flavors, all bathed in extra-virgin olive oil infused with rosemary, thyme, oregano, garlic, and a bright hit of lemon zest. The gentle stovetop warm-up is the real secret here — it coaxes the aromatics into the oil so every olive soaks up maximum flavor during that 30-minute rest. Naturally free from gluten in every single ingredient, this is one of those recipes where there's nothing to swap or second-guess — just pure, whole-food ingredients doing exactly what they're supposed to do. Store-bought marinated olives can be a gamble with hidden additives or shared processing lines, so making your own puts you completely in control. They keep beautifully in a jar in the fridge and can be gently rewarmed whenever you're ready to serve, making them just as good for a casual weeknight snack as they are for an impressive spread. Set them out with toothpicks and watch them vanish.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!