Walnut Free Herb-Marinated Olives
Briny, fragrant, and deeply savory, these marinated olives are the kind of appetizer that disappears from the table before anyone realizes how little effort went into making them. A trio of Castelvetrano, Kalamata, and Cerignola olives brings a range of textures and flavors, while a warm bath of extra-virgin olive oil, sliced garlic, rosemary, thyme, and oregano coaxes everything into something that tastes like it came from a Mediterranean deli counter. The gentle heat blooms the spices and softens the garlic just enough to mellow its bite, and a hit of lemon zest and red pepper flakes keeps the whole thing bright and lively. Letting the olives rest in the infused oil is the real secret — that 30-minute window is where all the magic happens. Store-bought marinated olives can be a gamble when it comes to added nuts or mystery blends, so making your own means you know exactly what's in the jar. These keep beautifully and only get better as they sit, making them ideal for prepping ahead of a gathering or keeping on hand for impromptu snacking.
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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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