Tree Nut Free Herb-Marinated Olives
Briny, fragrant, and deeply savory, these 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 warmed low and slow with garlic, rosemary, thyme, oregano, red pepper flakes, and a bright hit of lemon zest — the result is an infused oil so good you'll want to dip bread into every last drop. The gentle stovetop method is the real secret here: warming the aromatics in olive oil before adding the olives coaxes out layers of flavor that a cold marinade simply can't match. Store-bought marinated olives often come loaded with mystery ingredients, so making your own means you know exactly what's in the jar. The recipe is naturally free from tree nuts at every step, with no swaps or substitutions needed — just clean, whole ingredients doing all the heavy lifting. They're equally at home on a charcuterie board, alongside cheese, or served solo as a cocktail snack. Make a batch ahead, let them rest, and the flavors only get better with time.
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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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