Black Pepper Free Lemon Garlic Herb Marinated Olives
Briny, fragrant, and deeply savory, these marinated olives are the kind of appetizer that disappears from the bowl before you even sit down. A mix of plump varieties like Castelvetrano, Kalamata, and Cerignola gets warmed low and slow in extra-virgin olive oil with sliced garlic, fresh rosemary, fresh thyme, and a long strip of lemon zest — the result is an infused, aromatic oil that clings to every olive beautifully. Ground turmeric and ginger step in to add warmth and gentle complexity, which means you get that satisfying depth of flavor without any black pepper in the mix. This is genuinely great news for anyone who finds that spice irritating or simply needs to avoid it, because so many store-bought marinated olives and restaurant versions sneak it in as a default seasoning. A finishing hit of fresh lemon juice keeps everything bright, and optional parsley adds a pop of color if you want to dress things up. Serve them warm straight from the pan or let them cool to room temperature — either way, they're stunning alongside crusty bread, cheese, or charcuterie. The whole process takes just minutes on the stovetop, making this an effortless but genuinely impressive addition to any spread.
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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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