Citric Acid Free Lemon Garlic Herb Marinated Olives
Briny, fragrant, and deeply savory, these warm marinated olives are the kind of appetizer that disappears before you even sit down. A mix of plump varieties like Castelvetrano, Kalamata, and Cerignola brings a range of textures and flavors, and the infused oil ties everything together beautifully. The tricky part of avoiding citric acid in a dish like this is that many store-bought marinated olives rely on it as a preservative — making homemade the smarter move. Here, bright acidity comes entirely from a strip of fresh lemon zest and a small splash of lemon juice, both naturally free of the additive. Garlic, rosemary, thyme, turmeric, and ginger are gently warmed in extra-virgin olive oil until fragrant, creating an aromatic base that soaks right into the olives. The whole thing comes together in under ten minutes on the stovetop, and it's just as good served warm as it is at room temperature alongside crusty bread or a cheese board.
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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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