Oats Free Lemon Garlic Herb Marinated Olives
Briny, fragrant, and impossibly easy to pull together, these marinated olives are the kind of appetizer that makes guests think you spent far more effort than you actually did. A mix of plump varieties like Castelvetrano, Kalamata, and Cerignola brings a range of buttery, rich, and meaty flavors to the bowl, while a quick warm bath in olive oil coaxes out every bit of their character. Thinly sliced garlic, fresh rosemary, and thyme bloom gently in the oil alongside lemon zest, turmeric, and ginger — creating an infused base that clings to every olive and smells absolutely incredible. The whole process takes under ten minutes on the stovetop, and the result is something that tastes like it came from a specialty deli counter. Since every ingredient here is naturally free of grains and oats entirely, there's no label-checking or substitution stress involved — just clean, whole-food pantry staples doing exactly what they're supposed to do. Serve them warm straight from the pan or let them cool to room temperature, and don't skip spooning all that infused oil into the bowl — it's perfect for tearing bread into or drizzling over whatever else is on the table.
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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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