Macadamia Free Lemon Garlic Herb Marinated Olives
Briny, fragrant, and impossibly easy to pull together, these marinated olives are the kind of appetizer that disappears from the bowl before you even sit down. A mix of plump Castelvetrano, Kalamata, and Cerignola olives gets gently warmed in extra-virgin olive oil with sliced garlic, fresh rosemary, and thyme until everything turns silky and deeply aromatic. A strip of lemon zest, a splash of lemon juice, and warm whispers of turmeric and ginger round out the flavor in a way that feels both bright and a little unexpected. The whole technique is simple — just a few minutes on the stovetop over medium-low heat — but the result tastes like something you'd find at a really good wine bar. Every ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution stress involved. Serve them warm straight from the pan or let them cool to room temperature; either way, they're stunning alongside crusty bread or a cheese board. A scatter of fresh parsley at the end adds a pop of color that makes the whole dish look as good as it tastes.
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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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