Low Sodium Lemon Garlic Herb Marinated Olives

Total time15 min

Prep time5 min

Cook time10 min

Low Sodium Lemon Garlic Herb Marinated Olives

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Ingredients

6 servings

2 cups mixed olives, drained (such as castelvetrano, kalamata, and cerignola)
Kvuzat Yavne Mixed Olives, 19 oz Gustare Vita Mixed Olives Sprouts Farmers Market Organic Pitted Mixed Olives
See all
⅓ cup extra-virgin olive oil
4 cloves garlic, thinly sliced
3 sprigs fresh rosemary
4 sprigs fresh thyme
1 strip lemon zest (about 3 inches long), pith removed
1 tbsp fresh lemon juice
¼ tsp ground turmeric
¼ tsp ground ginger
¼ tsp fine sea salt, or to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Combine the olive oil, garlic, rosemary sprigs, thyme sprigs, lemon zest strip, turmeric, and ginger in a small saucepan over medium-low heat. Warm until the garlic is softened and fragrant and small bubbles form steadily around the herbs, about 4–5 minutes. Watch closely — the garlic should turn pale golden at the edges but not brown.
2
Add the drained olives to the saucepan and stir to coat. Continue to heat, stirring occasionally, until the olives are warmed through and have absorbed the aromatics, about 3–4 minutes.

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