Nickel Allergy Friendly Herb-Marinated Olives

Total time50 min

Prep time10 min

Cook time10 min

Nickel Allergy Friendly Herb-Marinated Olives

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Ingredients

6 servings

2 cups mixed olives (such as castelvetrano, kalamata, and cerignola), drained
Gustare Vita Mixed Olives Sprouts Farmers Market Organic Pitted Mixed Olives
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⅓ cup extra-virgin olive oil
3 cloves garlic, thinly sliced
2 sprigs fresh rosemary
3 sprigs fresh thyme
1 tsp fresh oregano leaves
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
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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