Shellfish Free Herb-Marinated Olives
Warm, fragrant, and deeply savory, these herb-marinated olives are the kind of appetizer that disappears from the table before anyone even sits down. A trio of mixed olives — buttery Castelvetrano, briny Kalamata, and meaty Cerignola — gets bathed in extra-virgin olive oil infused with rosemary, thyme, oregano, sliced garlic, and a hit of lemon zest. The trick is gently warming everything together in a saucepan so the oil slowly pulls flavor from each herb and the garlic turns just golden at the edges without burning. That 30-minute resting period is where the real magic happens, letting the olives soak up every layer of the infused oil before you serve them. Store-bought marinated olives can be a gamble with mystery brines and added ingredients, but making your own means you know exactly what's in the jar. These are endlessly versatile — set them out with crusty bread, tuck them onto a cheese board, or rewarm a small batch straight from the fridge for an effortless weeknight snack.
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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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