Mustard 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 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 thing feel a little unexpected and special. Many store-bought marinated olives sneak in condiment-based marinades or spice blends that can hide unwanted ingredients, so making your own gives you complete control over every element in the bowl. This recipe keeps things clean and straightforward — just whole spices, fresh herbs, and good oil — so there's nothing to second-guess. The technique is simple too: a gentle warm on the stovetop coaxes the aromatics into the oil without any fuss, and the whole process takes under ten minutes. Serve them warm straight from the pan or let them cool to room temperature and watch them vanish either way.
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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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