Seed Oil Free Lemon Garlic Herb Marinated Olives
Warm, fragrant, and deeply savory, these marinated olives are the kind of appetizer that disappears from the bowl before you even sit down. A mix of Castelvetrano, Kalamata, and Cerignola olives brings a range of buttery, briny, and meaty textures that make every bite interesting. The whole thing comes together in a single small saucepan, where extra-virgin olive oil slowly blooms with sliced garlic, fresh rosemary, thyme, and a long strip of lemon zest into something that smells absolutely incredible. A pinch of turmeric and ginger adds a subtle warmth that you might not be able to place, but you'll definitely notice if it's missing. For anyone avoiding industrially processed vegetable and seed oils, this recipe is naturally in the clear — every drop of fat here comes from real extra-virgin olive oil, exactly as it should be. A squeeze of fresh lemon juice at the end brightens everything up and keeps the flavors lively rather than heavy. Serve them warm straight from the pan or let them cool to room temperature and watch them become the most talked-about thing on the table.
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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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