Fish 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 Castelvetrano, Kalamata, and Cerignola olives gets gently warmed in extra-virgin olive oil with sliced garlic, fresh rosemary, thyme, and a long strip of lemon zest — the result is deeply aromatic and rich without being heavy. A pinch of turmeric and ground ginger adds a subtle warmth that makes the flavor profile feel a little unexpected and completely addictive. The whole thing comes together in one small saucepan in under ten minutes, which makes it perfect for last-minute entertaining or a casual snack board. Because every ingredient here is straightforwardly plant-based and ocean-free, there's no need to scan labels for anchovy paste, Worcestershire, or other sneaky seafood additions that often show up in olive preparations at restaurants or in jarred versions at the store. Serve them warm straight from the pan or let them cool to room temperature — either way, the infused oil at the bottom of the bowl is practically made for crusty bread.
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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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