Capsaicin Free Lemon Garlic Herb Marinated Olives
Briny, fragrant, and impossibly easy to pull together, these marinated olives are the kind of appetizer that disappears before you even sit down. A mix of plump varieties like Castelvetrano, Kalamata, and Cerignola gets gently warmed in extra-virgin olive oil with sliced garlic, fresh rosemary, and thyme until everything turns silky and deeply aromatic. A long strip of lemon zest and a splash of fresh lemon juice keep the whole thing bright, while a pinch of turmeric and ground ginger add warmth and subtle depth without any heat whatsoever. That last point matters — so many marinated olive recipes lean on red pepper flakes or chili oil, which makes them completely off-limits for anyone avoiding capsaicin. Here, every bit of bold flavor comes from herbs, citrus, and spice that are naturally free of that compound, so you get a genuinely complex result with zero compromise. The infused oil that pools at the bottom of the bowl is practically a bonus condiment — perfect for dragging crusty bread through. Serve them warm straight from the pan or let them cool to room temperature; either way, they taste like something from a very good cheese shop.
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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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