Anti Inflammatory Lemon Garlic Herb Marinated Olives
Briny, fragrant, and deeply savory, these warm marinated olives are the kind of appetizer that disappears from the bowl before you even sit down. A mix of Castelvetrano, Kalamata, and Cerignola olives brings a range of textures and flavors, while a quick warm bath in extra-virgin olive oil with garlic, rosemary, and thyme coaxes out every bit of their richness. What makes this recipe especially smart is the layering of turmeric and ginger into the infused oil — two ingredients with well-documented anti-inflammatory properties that blend seamlessly into the savory profile without tasting medicinal. Bright lemon zest and a squeeze of fresh juice cut through the richness and keep everything feeling light and vibrant. The whole process takes under fifteen minutes on the stovetop, making it an effortless addition to a cheese board, a dinner party spread, or an honest Tuesday night snack. Serve them warm straight from the pan or let them cool to room temperature — either way, the infused oil pooling at the bottom of the bowl is practically begging for a piece of crusty bread.
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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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