Nightshade 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 bath of olive oil, sliced garlic, rosemary, thyme, and bright lemon zest. Gently heating everything in a saucepan coaxes the aromatics into the oil so every olive is deeply infused by the time it hits the bowl. A pinch of turmeric and ground ginger add a subtle warmth that makes this feel a little more special than your average olive dish. For anyone navigating nightshade restrictions, olives are a surprisingly versatile snack food — but store-bought marinated versions often sneak in red pepper flakes or paprika, both of which are off the table. This recipe keeps things completely clear of those ingredients while still delivering bold, layered flavor. 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.
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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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