Pecan Free Herb-Marinated Olives
Warm, fragrant, and deeply savory, these herb-marinated olives are the kind of appetizer that disappears fast at any gathering. A mix of Castelvetrano, Kalamata, and Cerignola olives gets gently warmed in extra-virgin olive oil with sliced garlic, rosemary, thyme, oregano, lemon zest, and a pinch of red pepper flakes — the result is something that tastes far more impressive than the effort involved. The slow infusion step is where the magic happens: letting the olives rest in that fragrant oil for at least 30 minutes allows every flavor to meld into something rich and complex. Store-bought marinated olives can be a gamble when it comes to mystery seasonings and shared processing facilities, but making your own means you know exactly what's in the jar. Every ingredient here is straightforward and naturally free from tree nut concerns, so you can serve these with total confidence. They're equally at home on a cheese board, alongside crusty bread, or just scooped straight from the jar — and they only get better the longer they sit.
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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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