High Fructose Corn Syrup Free Lemon Garlic Herb Marinated Olives
These olives are the kind of appetizer that makes guests think you spent hours in the kitchen — but the whole thing comes together in under fifteen minutes on the stovetop. Mixed varieties like Castelvetrano, Kalamata, and Cerignola bring a range of buttery, briny, and meaty textures that play beautifully against the warm infused oil. Garlic, rosemary, thyme, lemon zest, and a pinch of turmeric and ginger bloom together in extra-virgin olive oil until fragrant and golden, then the olives go straight in to soak up every bit of that flavor. One of the sneaky benefits of making this at home is knowing exactly what went into the marinade — jarred flavored olives from the store often contain sweeteners and additives you'd rather skip. Here, every ingredient is whole and recognizable, from the fresh herbs to the squeeze of lemon juice that brightens everything at the end. Serve them warm straight from the pan or let them cool to room temperature, and don't forget a little crusty bread nearby to mop up the infused oil at the bottom of the bowl.
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!