Gut Friendly Herb-Marinated Olives
Briny, fragrant, and deeply savory, these herb-marinated olives are the kind of thing you set out as a snack and watch disappear before dinner even starts. A mix of Castelvetrano, Kalamata, and Cerignola olives brings a range of textures and flavors — buttery, rich, and pleasantly tangy — all soaking in a warm bath of extra-virgin olive oil infused with rosemary, thyme, oregano, garlic, and a bright hit of lemon zest. Olives are a naturally fermented food, which means they come with built-in benefits for digestive wellness, and pairing them with anti-inflammatory olive oil and aromatic herbs only adds to their appeal. The gentle warming step is key — it coaxes the garlic and herbs into the oil without scorching anything, creating a deeply layered infusion that clings to every olive. That 30-minute resting period is worth every second of patience, as the flavors continue to meld and deepen as the oil cools. Store them in a jar with all that gorgeous infused oil and you've got a ready-to-go appetizer that gets even better the next day.
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!