AIP Friendly Lemon Garlic Herb Marinated Olives
Warm, glossy, and deeply aromatic, these marinated olives are the kind of appetizer that disappears before you've even finished setting the table. A mix of Castelvetrano, Kalamata, and Cerignola olives brings a range of buttery, briny, and meaty textures that make every bite interesting. The marinade is built by gently warming garlic, rosemary, thyme, lemon zest, turmeric, and ginger in good olive oil — a simple technique that coaxes out every bit of flavor without any harsh heat. Because the whole recipe leans on whole, recognizable ingredients and skips nightshades, grains, and seed-based spices, it fits neatly into an autoimmune protocol without any substitutions or workarounds. That's genuinely rare for a snack this satisfying. A squeeze of fresh lemon juice at the end brightens everything up, and a scatter of parsley adds a pop of color if you want it. Serve them warm straight from the pan or let them cool to room temperature — either way, they make six servings that feel far more impressive than the effort involved.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 2 cups mixed olives, drained (such as castelvetrano, kalamata, and cerignola)
- 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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!