Briny, fragrant, and impossibly easy to pull together, these herb-marinated olives are the kind of appetizer that disappears from the table before you even sit down. A mix of Castelvetrano, Kalamata, and Cerignola olives brings a range of buttery, meaty, and bold flavors, all bathed in extra-virgin olive oil that's been gently coaxed into something truly special. Sliced garlic, rosemary, thyme, oregano, red pepper flakes, and a hit of lemon zest bloom together in the warm oil, turning a handful of pantry staples into something that tastes like it came from a good Italian deli. The slow infusion step — letting the olives rest in that fragrant oil for at least 30 minutes — is where the magic really happens, so don't skip it. Store-bought marinated olives often sneak in unexpected additives or flavorings, but here every single ingredient is straightforward and easy to verify. They keep beautifully in a jar in the fridge and rewarm in minutes, making them just as perfect for a casual weeknight snack as they are for a dinner party spread.
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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.
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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