Turkey Free Lemon Garlic Herb Marinated Olives
Briny, fragrant, and impossibly easy to pull together, 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 gets gently warmed in extra-virgin olive oil with sliced garlic, fresh rosemary, thyme, and a long strip of lemon zest — turning a simple pantry staple into something that tastes genuinely special. The touch of turmeric and ginger adds a subtle warmth that you might not be able to place right away, but you'll absolutely notice it. Blooming everything together in a saucepan over low heat is the real trick here: the garlic softens to pale gold, the herbs release their oils, and the olives soak up every bit of that aromatic richness. A squeeze of fresh lemon juice at the end keeps it bright and balanced. Naturally free from poultry of any kind, this dish relies entirely on plants, good olive oil, and fresh herbs — no substitutions or workarounds needed. Serve them warm straight from the pan or let them cool to room temperature alongside crusty bread and a glass of something cold.
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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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