Lactose 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 plump varieties like Castelvetrano, Kalamata, and Cerignola gives you a range of textures and flavors, all brought together by a warm infused oil loaded with garlic, rosemary, thyme, and bright lemon zest. The trick is gently heating everything in a saucepan so the aromatics bloom slowly into the oil and the olives soak up every bit of that fragrance. A pinch of turmeric and ground ginger adds a subtle warmth that makes the whole thing feel a little unexpected and a lot more interesting. Naturally free of any dairy, this is one of those recipes where the ingredient list does all the heavy lifting — no substitutions or swaps needed. Serve them warm straight from the pan or let them cool to room temperature, and don't skip spooning all that infused oil into the bowl, because it's practically a condiment on its own.
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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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