Coconut 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 trio of plump varieties — think buttery Castelvetrano, rich Kalamata, and meaty Cerignola — gets gently warmed in extra-virgin olive oil alongside sliced garlic, fresh rosemary, and thyme until everything turns silky and deeply aromatic. A strip of lemon zest and a splash of fresh lemon juice cut right through the richness, while a pinch of turmeric and ginger add a subtle warmth that keeps people reaching back into the bowl. The whole technique is straightforward: you're essentially blooming the aromatics in oil low and slow, then letting the olives soak up all that flavor in just a few minutes on the stove. Store-bought marinated olives often sneak in unexpected oils or flavorings, so making your own means you know exactly what's in the dish — every ingredient here is clean and plant-based by nature. Serve them warm straight from the pan or let them cool to room temperature, and don't skip the parsley if you have it on hand — it adds a fresh pop of color that makes the whole bowl look stunning on a table.
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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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