Lupin Free Herb-Marinated Olives
Warm, fragrant, and deeply savory, these marinated olives are the kind of effortless appetizer that looks far more impressive than the effort involved. A trio of plump varieties — briny Kalamata, buttery Castelvetrano, and meaty Cerignola — get bathed in extra-virgin olive oil infused with rosemary, thyme, oregano, sliced garlic, and a hit of red pepper flakes. Gently warming everything together in a saucepan coaxes the aromatics into the oil and lets the olives soak up every bit of that herby, citrus-kissed flavor. The lemon zest is a small touch that makes a big difference, cutting through the richness and brightening the whole dish. Lupin, a legume-derived ingredient that sneaks into everything from pasta to gluten-free flour blends, has absolutely no place here — this recipe is built entirely from whole, straightforward ingredients you can trust at a glance. Let them rest in the infused oil for at least 30 minutes and the flavors deepen into something that tastes like it came from a good Italian deli. Serve them at room temperature with crusty bread, alongside a cheese board, or honestly just straight from the jar.
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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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