Turmeric Free Marinated Olives with Citrus and Herbs
Briny, citrus-kissed, and fragrant with fresh herbs, these marinated olives are the kind of appetizer that disappears from the bowl before you even sit down. A mix of plump varieties like Castelvetrano, Kalamata, and Cerignola gives you a range of textures and flavors, all brought together by a gently warmed olive oil infused with orange and lemon zest, rosemary, thyme, garlic, and a pinch of red pepper flakes. The technique is simple but transformative — slowly warming everything together coaxes the aromatics into the oil so every olive soaks up that bright, herby depth. Many store-bought marinated olives sneak in spice blends that can include anti-inflammatory seasonings you may be trying to avoid, so making your own puts you fully in control of what goes in the bowl. The 30-minute resting period is where the real magic happens, letting the flavors meld into something that tastes like it came from a Mediterranean deli counter. Serve them warm or at room temperature alongside crusty bread, a cheese board, or just straight from the bowl — no judgment here.
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Learn more →Ingredients
6 servings
- 2 cups mixed olives, drained (such as castelvetrano, kalamata, and cerignola)
- ½ cup extra-virgin olive oil
- 3 cloves garlic, lightly smashed and peeled
- 3 wide strips orange zest (removed with a vegetable peeler)
- 2 wide strips lemon zest (removed with a vegetable peeler)
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- ½ tsp red pepper flakes
- ¼ tsp fennel seeds (optional)
Instructions
- 1
Combine the olive oil, garlic, orange zest, lemon zest, rosemary, thyme, red pepper flakes, and fennel seeds (if using) in a small saucepan over medium-low heat. Warm until the oil begins to sizzle gently around the garlic and the herbs are fragrant, about 4–5 minutes. Do not let the garlic brown.
- 2
Add the drained olives to the saucepan and stir to coat. Continue to warm over medium-low heat, stirring occasionally, until the olives are heated through and the oil is deeply fragrant, about 4–5 minutes.
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