Low Iodine Lemon Garlic Herb Marinated Olives
Olives are one of those snacks that feel effortlessly sophisticated, and this warm, herb-infused version takes them somewhere truly special. The technique here is simple but smart — gently warming the olives in olive oil with sliced garlic, fresh rosemary, thyme, lemon zest, turmeric, and ginger coaxes out deep, layered flavor without any fuss. A finishing splash of lemon juice keeps everything bright and balanced. For anyone navigating a low-iodine approach, this recipe is a natural fit: it relies entirely on fresh herbs, whole olives, and pantry staples with no seafood, dairy, or iodized salt in sight — just fine sea salt, which you can easily source in non-iodized form. The result is a glossy, fragrant bowl of olives that works beautifully as an appetizer, a cocktail hour snack, or a simple addition to a cheese-free spread. 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 something you'll want to save for dipping 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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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