Almond Free Lemon Garlic Herb Marinated Olives
Briny, fragrant, and impossibly easy to pull together, these marinated olives are the kind of appetizer that makes guests think you spent far more effort than you actually did. A mix of plump varieties like Castelvetrano, Kalamata, and Cerignola brings a range of textures and flavors, while a quick warm bath in olive oil with garlic, rosemary, thyme, lemon zest, turmeric, and ginger transforms them into something genuinely special. The gentle heat on the stovetop coaxes the aromatics into the oil so every olive gets deeply coated and infused — no overnight marinating required. A finishing hit of fresh lemon juice brightens everything up and keeps the flavors lively rather than heavy. For anyone navigating nut allergies, this recipe is naturally free of any tree nut ingredients, and every component is straightforward enough that there are no hidden surprises to stress over. Serve them warm straight from the pan or let them cool to room temperature — either way, they disappear fast.
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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.
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