Pregnancy Friendly Lemon Garlic Herb Marinated Olives
Briny, fragrant, and impossibly easy to pull together, these marinated olives are the kind of appetizer that looks like you put in way more effort than you actually did. A mix of plump Castelvetrano, Kalamata, and Cerignola olives gets gently warmed in extra-virgin olive oil with sliced garlic, fresh rosemary, thyme, and a long strip of lemon zest — the result is deeply aromatic and absolutely irresistible. A pinch of turmeric and ground ginger add a subtle warmth that makes the whole thing feel a little more interesting than your average olive dish. During pregnancy, olives are a satisfying way to get healthy fats and a hit of flavor without relying on anything processed or questionable, and every ingredient here is straightforward and whole. The gentle stovetop method keeps the garlic from burning and lets the herbs bloom slowly into the oil, so the flavor is mellow and rounded rather than sharp. Finish with a squeeze of fresh lemon juice and a scatter of parsley, and you have something that works equally well as a snack, a starter, or part of a bigger spread. Serve warm straight from the pan or let them cool to room temperature — either way, they disappear fast.
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!