Eosinophilic Esophagitis Friendly Coconut-Cream Marinated Olives
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Learn more →Ingredients
6 servings
- 2 cups mixed olives, pitted or unpitted, drained
- ⅓ cup full-fat coconut milk
- 2 tbsp extra-virgin olive oil
- 2 cloves garlic, thinly sliced
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1 strip lemon zest (about 2 inches), pith removed
- ½ tsp fine sea salt, or to taste
- 1 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Combine the coconut milk, olive oil, garlic, turmeric, ginger, rosemary sprigs, thyme sprigs, lemon zest strip, and salt in a small saucepan. Warm over medium-low heat, stirring occasionally, until the mixture is steaming and the garlic is fragrant and just beginning to soften, about 3–4 minutes. Do not let it boil.
- 2
Place the drained olives in a mixing bowl or a wide-mouth jar. Pour the warm coconut-cream marinade over the olives, making sure the herbs and garlic are distributed throughout.
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