Barley Free Lemon Garlic Herb Marinated Olives
Briny, fragrant, and impossibly easy to pull together, these marinated olives are the kind of appetizer that disappears from the bowl before you even sit down. A mix of plump Castelvetrano, Kalamata, and Cerignola olives gets warmed low and slow in extra-virgin olive oil with sliced garlic, fresh rosemary, thyme, and a long strip of lemon zest — the result is deeply aromatic and rich without being heavy. A pinch of turmeric and ground ginger adds a subtle warmth that makes the whole thing feel a little unexpected and a lot more interesting than anything you'd grab off a grocery store shelf. The gentle heat coaxes every layer of flavor into the oil, so each olive is thoroughly coated in something that tastes like it took far more effort than it did. Since every ingredient here is naturally grain-free and whole, there's no need to scrutinize labels or worry about hidden additives sneaking in through a marinade or brine. Finish with a squeeze of fresh lemon juice and a scatter of flat-leaf parsley, and you have something that works equally well as a cocktail hour snack, a cheese board centerpiece, or a casual weeknight nibble.
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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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