Rice Free Lemon Garlic Herb Marinated Olives
Briny, buttery olives warmed in a fragrant pool of olive oil, garlic, and fresh herbs — this is the kind of appetizer that disappears before anyone even sits down. A mix of Castelvetrano, Kalamata, and Cerignola olives brings a range of textures and flavors, from meaty and mild to rich and tangy, so every bite feels a little different. Gently heating the oil with rosemary, thyme, lemon zest, turmeric, and ginger coaxes out deep, layered aromatics that cling to every olive. A finishing squeeze of fresh lemon juice keeps things bright and cuts through the richness of the infused oil beautifully. This is naturally free of grains and starches — no fillers, no hidden additives, just whole ingredients doing exactly what they're supposed to do. Serve it warm straight from the pan or let it cool to room temperature and watch it become the centerpiece of any spread.
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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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