Pecan 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 gives you a range of textures and flavors, while a quick warm bath in olive oil with sliced garlic, rosemary, thyme, lemon zest, turmeric, and ginger transforms them into something genuinely special. The technique is simple — you're just gently coaxing the aromatics into the oil until the garlic turns pale golden and fragrant, then letting the olives soak it all up. A squeeze of fresh lemon juice at the end brightens everything and keeps the flavors lively. Since the entire recipe is built on whole, straightforward ingredients with zero nuts involved, there's no need to scrutinize labels or worry about hidden cross-contact from tree nut processing. Serve them warm straight from the pan or let them cool to room temperature — either way, they disappear fast. A scatter of fresh parsley over the top is optional, but it adds a pop of color that makes the bowl look like it came straight out of a Mediterranean bistro.
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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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