Peanut 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 textures and flavors that no single olive could deliver on its own. The magic happens in a small saucepan where sliced garlic, fresh rosemary, thyme, and a strip of lemon zest slowly bloom in warm olive oil, turning the whole thing into a deeply aromatic infused bath for the olives. A pinch of turmeric and ground ginger add a subtle warmth that you might not be able to name but absolutely will notice. Because every ingredient here is whole, fresh, and straightforward, there's no need to squint at a label wondering about hidden additives or shared-facility warnings — what you see is exactly what you get. Serve them warm straight from the pan or let them cool to room temperature, and don't skip the fresh parsley if you have it on hand — it adds a bright, herby finish that ties everything together beautifully.
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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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