Gluten Free Lemon Garlic Herb Marinated Olives
Briny, buttery olives bathed in warm garlic-infused oil with fresh rosemary, thyme, and a bright hit of lemon — this is the kind of appetizer that disappears from the bowl before you've even finished pouring the drinks. The technique here is simple but smart: gently warming the aromatics in olive oil coaxes out every bit of flavor from the garlic and herbs before the olives ever hit the pan. A pinch of turmeric and ginger adds a subtle warmth that makes the whole thing feel a little unexpected and completely addictive. Because every ingredient is naturally free of gluten, there's no swapping, substituting, or label-squinting required — just good, whole food doing exactly what it's supposed to do. Olives can sometimes come marinated in store-bought blends with ambiguous seasonings, so making your own means you know exactly what's in the bowl. Serve them warm straight from the stove or let them cool to room temperature and watch them get even better as the oil continues to soak in. A handful of fresh parsley scattered over the top right before serving pulls the whole dish together beautifully.
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!