Nitrate & Nitrite 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 alongside sliced garlic, fresh rosemary, thyme, and a long strip of lemon zest — the result is deeply aromatic and layered in the best way. A pinch of turmeric and ground ginger add a subtle warmth that makes the whole thing feel a little unexpected without being fussy. Because every ingredient here is whole and unprocessed, you never have to second-guess what's actually in the bowl — no cured meats, no packaged seasonings, no hidden preservatives that can sneak into store-bought marinated options. The finishing hit of fresh lemon juice brightens everything up and keeps the flavors clean and vivid. Serve them warm straight from the pan or let them cool to room temperature — either way, the infused oil at the bottom is practically begging to be sopped up with good 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
- 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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