Oats Free Herb-Marinated Olives
Briny, fragrant, and impossibly easy to pull together, these herb-marinated olives are the kind of appetizer that looks like you spent hours on it when really the stove did most of the work. A mix of plump, buttery varieties gets warmed low and slow in extra-virgin olive oil with garlic, rosemary, thyme, oregano, lemon zest, and a pinch of red pepper flakes — the result is a deeply aromatic, flavor-packed bowl that's hard to stop snacking from. The technique of gently blooming the herbs and garlic in warm oil before adding the olives is the real secret here, coaxing out every bit of fragrance before everything melds together during that 30-minute rest. Every single ingredient in this recipe is naturally free of grains and grain-derived additives, so there's no label-scanning or substitution stress involved — just straightforward, whole-food cooking. They're equally at home on a charcuterie board, alongside crusty bread for dipping, or served warm straight from the pan as a cocktail hour snack. Make a jar ahead of time and keep it on hand, because the flavor only gets better as the olives continue to soak in that infused oil.
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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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