Honey Free Herb-Marinated Olives
Warm, fragrant, and deeply savory, these herb-marinated olives are the kind of appetizer that disappears from the table before anyone even sits down. A mix of Castelvetrano, Kalamata, and Cerignola olives brings a range of buttery, briny, and meaty textures that make every bite interesting. The magic happens when garlic, rosemary, thyme, oregano, red pepper flakes, and lemon zest are gently warmed in good olive oil — the heat coaxes out every bit of flavor before the olives even hit the pan. Many store-bought marinated olives sneak in sweeteners like honey to balance the brine, but this recipe keeps things completely savory and lets the herbs do all the heavy lifting. After a 30-minute rest in that infused oil, the flavors meld into something that tastes like it came from a really good Italian deli. They're just as good served straight from the jar at room temperature as they are gently rewarmed for a cozy gathering spread. Make a batch ahead of time and the flavor only gets better as it sits.
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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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