Celery Free Lemon Garlic Herb Marinated Olives
Briny, fragrant, and impossibly easy to pull together, these marinated olives are the kind of appetizer that makes guests think you spent far more effort than you actually did. A mix of plump varieties like Castelvetrano, Kalamata, and Cerignola brings a range of buttery, rich, and meaty flavors to the bowl, and warming them gently in olive oil with garlic, rosemary, and thyme coaxes out every bit of their depth. The lemon zest and a splash of fresh juice cut right through the richness, while ground turmeric and ginger add a subtle warmth that feels unexpected in the best possible way. Because every ingredient here is straightforward and whole, there's no need to scan labels for hidden fillers or plant-based additives that can sneak into store-bought marinated versions. The technique is simple — just a few minutes on the stovetop — but the result tastes like something you'd find at a good wine bar. Serve them warm straight from the pan or let them cool to room temperature, and don't skip spooning all that infused oil into the bowl, because it's practically a condiment on its own.
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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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