Lactose Free Garlic-Herb Marinated Olives
These marinated olives are the kind of appetizer that makes a simple gathering feel instantly elevated — briny, fragrant, and absolutely gorgeous in a bowl. Warm olive oil infused with sliced garlic, fresh rosemary, thyme, and bright strips of lemon zest does all the heavy lifting here, coaxing out deep, complex flavor with very little effort. A pinch of turmeric and ground ginger add a subtle warmth that you might not be able to put your finger on, but you'll definitely notice it. The whole thing comes together in one small saucepan, and that 30-minute rest at room temperature is where the magic really happens — the olives soak up every bit of that herby, citrusy oil. Since every ingredient here is naturally free of dairy, there's nothing to swap or second-guess, which makes this just as easy to serve to guests with lactose sensitivities as it is to anyone else at the table. Scoop them into a jar, leave the herb sprigs tucked in for a beautiful presentation, and set out some crusty bread to soak up the leftover oil.
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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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