Pork 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 trio of plump, meaty varieties — think buttery Castelvetrano, rich Kalamata, and bold Cerignola — gets gently warmed in olive oil with sliced garlic, fresh rosemary, thyme, and a long strip of lemon zest until everything turns deeply aromatic and glossy. The brief time over low heat is the real secret: it coaxes the garlic to a pale, soft gold and lets the herbs bloom into the oil without any bitterness. A pinch of turmeric and ground ginger add a subtle warmth that makes the flavor profile feel a little unexpected and completely addictive. Because this recipe is built entirely from whole olives, fresh herbs, citrus, and spice, there's nothing hidden to worry about — just clean, straightforward ingredients you can verify at a glance. Serve them warm straight from the pan or let them cool to room temperature, and don't skip spooning all that infused oil over the top — it's practically a condiment on its own.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!