Nutmeg Free Herb-Marinated Olives
Warm, glistening olives steeped in fragrant herbs and golden garlic are the kind of appetizer that disappears before anyone even sits down. A trio of plump, buttery varieties — Castelvetrano, Kalamata, and Cerignola — soak up a slow-warmed bath of rosemary, thyme, oregano, lemon zest, and a kick of red pepper flakes, building layers of flavor that taste like they took all day. The technique is simple: gently coaxing the aromatics in good extra-virgin olive oil until the garlic just turns golden, then letting the olives rest and drink it all in. That resting step is where the magic happens, so don't rush it. Many store-bought marinated olives sneak in unexpected spice blends that can include warming spices you'd rather avoid, but this recipe keeps things clean and herb-forward with nothing hidden in the mix. Serve them straight from the jar at room temperature, or give them a quick rewarm in the saucepan for a glossy, bubbling bowl that pairs beautifully with crusty bread and a glass of wine.
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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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