AIP Friendly Garlic-Herb Marinated Olives
Olives are one of those rare snacks that feel genuinely indulgent while checking every box for a healing elimination protocol — and this recipe leans all the way into that. A mix of plump Castelvetrano, Kalamata, and Cerignola olives gets warmed in fragrant olive oil alongside thinly sliced garlic, fresh rosemary, thyme, and bright strips of lemon zest. A pinch of turmeric and ginger rounds everything out with gentle warmth that feels almost medicinal in the best possible way. The whole process takes less than fifteen minutes on the stovetop, and then the olives rest in that gorgeous infused oil so every flavor has time to settle in deep. Nightshade-free, grain-free, and built entirely from whole, recognizable ingredients, this is the kind of appetizer that makes the protocol feel like a lifestyle rather than a restriction. It serves six, so it's perfect for a gathering where you want something impressive on the table that you can actually eat without second-guessing a single ingredient. Serve it warm with the herb sprigs still tucked in for a presentation that looks far more effortful than it really was.
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Learn more →Ingredients
6 servings
- 2 cups mixed olives, pitted or unpitted (such as castelvetrano, kalamata, and cerignola)
- ⅓ cup extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 strips lemon zest (each about 3 inches long), removed with a vegetable peeler
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp fine sea salt
- 2 sprigs fresh oregano (optional)
Instructions
- 1
Drain the olives and pat them dry with a paper towel. Set aside.
- 2
Combine the olive oil, garlic, rosemary sprigs, thyme sprigs, lemon zest strips, turmeric, ginger, and oregano (if using) in a small saucepan. Set over medium-low heat and 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 and turn bitter.
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