MSG 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 trio of plump varieties — think buttery Castelvetrano, rich Kalamata, and meaty Cerignola — 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 and a splash of fresh lemon juice cut right through the richness, while ground turmeric and ginger add a subtle warmth that makes the whole bowl feel a little unexpected. Jarred and store-bought marinated olives often rely on flavor enhancers and preservatives that can be hard to track down on a label, so making your own is genuinely the smarter move. Every single ingredient here is whole and straightforward — fresh herbs, real citrus, honest spices — so you know exactly what you're eating. The technique is just as simple: a gentle warm-through in the pan lets the olives soak up all that infused oil without any fuss. Serve them warm straight from the stove or let them cool to room temperature, and don't skip spooning every last drop of that garlicky herb oil over the top.
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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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