Breastfeeding Friendly Lemon Garlic Herb Marinated Olives
Briny, fragrant, and impossibly easy to pull together, these marinated olives are the kind of snack that feels fancy without requiring much effort at all. A mix of plump Castelvetrano, Kalamata, and Cerignola olives gets warmed 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 in the best possible way. A pinch of turmeric and ground ginger add a gentle warmth that makes this feel like more than just a bowl of olives. The whole thing comes together in under ten minutes on the stovetop, which is a genuine gift when you're short on time and energy. Olives provide healthy fats that are genuinely useful during the postpartum period, and the fresh herbs and lemon keep the flavor bright rather than heavy. Serve them warm straight from the pan or let them cool to room temperature — either way, they're excellent alongside crusty bread, cheese, or whatever else you have on hand. A scatter of fresh parsley at the end adds a little color and a clean, herby finish that ties everything together beautifully.
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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)
Can be omittedflat-leaf parsley
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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