Sesame Free Lemon Garlic Herb Marinated Olives
Briny, fragrant, and deeply savory, these marinated olives are the kind of appetizer that disappears from the bowl before anyone even sits down. A mix of plump varieties like Castelvetrano, Kalamata, and Cerignola brings a range of buttery and bold flavors, all warmed together in olive oil with sliced garlic, fresh rosemary, and thyme. A strip of lemon zest and a splash of fresh lemon juice keep everything bright, while ground turmeric and ginger add a subtle warmth that makes this feel a little more special than your average olive dish. The whole thing comes together in one small saucepan in under ten minutes, which makes it an effortless addition to any spread. Store-bought flavored olives can be a minefield of unexpected ingredients, but this recipe keeps things clean and completely transparent — every element is right there in the pan. Serve them warm straight off the stove or let them cool to room temperature and watch the infused oil work its magic even further. A scatter of fresh parsley at the end adds a pop of color and a fresh finish that ties it all together beautifully.
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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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