Hazelnut Free Herb-Marinated Olives
Briny, fragrant, and deeply savory, these marinated olives are the kind of appetizer that disappears from the table before anything else does. A mix of Castelvetrano, Kalamata, and Cerignola olives gets warmed low and slow 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 like it came from a very good Italian deli. The gentle heat coaxes all those aromatics into the oil, turning it into a glossy, herb-laced sauce that clings to every olive. Letting everything rest for at least 30 minutes is the real secret — that's when the flavors fully meld and the oil becomes almost impossibly good for tearing bread through. Store-bought marinated olives can be a gamble when it comes to hidden ingredients or shared production lines, but making your own means you know exactly what went in. These keep beautifully in a jar in the fridge and rewarm in minutes, making them just as impressive for a casual weeknight snack as they are for a dinner party spread.
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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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