Gelatin 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 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 low-and-slow heat coaxes every bit of flavor out of those aromatics before the olives even hit the pan. A pinch of turmeric and ground ginger add a subtle warmth that you can't quite put your finger on but absolutely cannot stop eating. The whole thing comes together in under ten minutes on the stovetop, finishing with a bright squeeze of lemon juice that ties it all together. Many store-bought marinated olives contain hidden additives or preservatives that can be tricky to vet, so making your own gives you complete control over every ingredient in the bowl. Serve them warm straight from the pan or let them cool to room temperature — either way, they disappear fast.
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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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