Mustard Free Herb-Marinated Olives
Warm, fragrant, and deeply savory, these herb-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 textures, all bathed in extra-virgin olive oil infused with rosemary, thyme, oregano, garlic, and a bright hit of lemon zest. The gentle stovetop warm-up is the real magic here — it coaxes the aromatics into the oil so every olive is thoroughly coated in flavor. Many store-bought marinated olive blends sneak in condiment-style ingredients that can be a concern for anyone avoiding certain spicy or tangy additives, but this recipe keeps things clean and completely transparent. Red pepper flakes and freshly ground black pepper bring just enough heat without anything hidden in the mix. The 30-minute resting period lets everything meld into something that tastes like it came from a good Italian deli counter. Make a jar ahead of time and you'll have an effortless, crowd-pleasing snack ready to go whenever you need it.
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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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