Legume Free Herb-Marinated Olives
Warm, fragrant, and deeply savory, these marinated olives are the kind of appetizer that disappears from the bowl before anyone even sits down. A mix of Castelvetrano, Kalamata, and Cerignola olives brings a range of buttery, briny, and meaty flavors, all brought together by a gently infused oil loaded with rosemary, thyme, oregano, and sliced garlic. The technique here is simple but smart — warming everything together in a saucepan coaxes the aromatics into the oil so every olive gets thoroughly coated in flavor. A hit of lemon zest and red pepper flakes keeps things bright and just a little spicy. Because this recipe relies entirely on whole olives, fresh herbs, and pantry staples, it's naturally free from legumes without any substitutions or workarounds needed. The infused oil only gets better as it sits, making this a great make-ahead option for entertaining or snacking throughout the week. Serve at room temperature with crusty bread, alongside a cheese board, or honestly just straight from the jar.
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!