Peanut Free Herb-Marinated Olives
Warm, fragrant, and deeply savory, these herb-marinated olives are the kind of appetizer that disappears from the table before anything else does. A mix of Castelvetrano, Kalamata, and Cerignola olives gets gently warmed in extra-virgin olive oil with sliced garlic, rosemary, thyme, oregano, red pepper flakes, and a bright hit of lemon zest — the result is something that tastes far more impressive than the effort involved. The slow infusion over medium-low heat is the real magic here, coaxing every herb and spice into the oil so each olive soaks up maximum flavor during that 30-minute rest. Store-bought marinated olives can be a gamble with shared processing lines and mystery seasonings, but making them at home means you know exactly what went into the jar. These are naturally free from nuts and nut-derived ingredients, so you can set them out for a crowd without a second thought. Serve them at room temperature alongside crusty bread, or gently rewarm them for a cozy, aromatic snack that smells absolutely incredible the moment the pan hits the stove.
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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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