Rice 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 brings a range of buttery, briny, and meaty textures that make every bite interesting. The real magic happens when garlic, rosemary, thyme, oregano, and red pepper flakes bloom slowly in good olive oil — the kitchen smells absolutely incredible. A hit of lemon zest brightens the whole thing and keeps the richness in check. Naturally free of grains and fillers, this recipe is built entirely from whole, simple ingredients with no hidden starches or thickeners to worry about. The 30-minute rest in the infused oil is non-negotiable — that's when the flavors really sink in and the olives go from good to genuinely unforgettable. Make a jar ahead of time and you'll have an effortless, crowd-pleasing snack ready to go whenever you need it.
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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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