MSG Free Herb-Marinated Olives
Warm, fragrant, and deeply savory, these herb-marinated olives are the kind of appetizer that disappears from the bowl before dinner even starts. A mix of Castelvetrano, Kalamata, and Cerignola olives brings a range of buttery, briny, and meaty textures that make every bite interesting. The real magic happens when garlic, rosemary, thyme, oregano, and a hit of lemon zest slowly bloom in good olive oil — the kitchen smells absolutely incredible. Many store-bought marinated olives rely on flavor enhancers and additives you'd rather avoid, but this recipe keeps things completely clean with nothing but whole, recognizable ingredients. A pinch of red pepper flakes and freshly ground black pepper round out the flavor with just enough gentle heat. Letting the olives rest in the infused oil is the key step — that 30-minute pause is where everything comes together into something that tastes like it took far more effort than it did. Make a jar ahead of time and you'll have an effortless, crowd-pleasing snack ready whenever you need it.
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!