Macadamia Free Herb-Marinated Olives
Briny, fragrant, and impossibly easy to pull together, these herb-marinated olives are the kind of appetizer that makes guests think you spent far more effort than you actually did. A mix of Castelvetrano, Kalamata, and Cerignola olives brings a range of textures and flavors — buttery, tangy, and meaty all at once — while a quick warm bath in olive oil with garlic, rosemary, thyme, oregano, and red pepper flakes transforms them into something genuinely special. The gentle heat coaxes the garlic to just golden and lets the herbs bloom into the oil, and a hit of lemon zest at the end keeps everything bright and lively. Letting the olives rest in that infused oil is the real secret — the longer they sit, the deeper and more complex the flavor gets. Tree nut concerns are completely off the table here, since every ingredient is a straightforward pantry or produce staple with no hidden surprises. Serve them at room temperature straight from the jar, or rewarm them gently for a glossy, aromatic bowl that disappears fast alongside crusty bread or a cheese board.
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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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