Eosinophilic Esophagitis Friendly Lemon Garlic Herb Marinated Olives
These marinated olives are the kind of appetizer that looks effortlessly impressive but comes together in under fifteen minutes on the stovetop. A gentle warm bath of extra-virgin olive oil, sliced garlic, fresh rosemary, and thyme coaxes deep, fragrant flavor into every olive without any harsh or processed ingredients. The lemon zest and a splash of fresh lemon juice brighten the whole thing, while a pinch of turmeric and ginger add subtle warmth that makes the oil itself something special. Managing eosinophilic esophagitis often means scrutinizing every ingredient on a store-bought snack or appetizer, and this recipe keeps things refreshingly straightforward — whole olives, fresh herbs, and pantry spices you can verify yourself. There are no hidden dairy, wheat, soy, or egg ingredients here, just clean, real food that happens to taste luxurious. Serve them warm straight from the pan or let them cool to room temperature, and don't skip spooning that infused oil over the top — it's the best part.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!