Vegetarian Lemon Garlic Herb Marinated Olives
Briny, fragrant, and impossibly easy to pull together, these marinated olives are the kind of appetizer that makes guests think you spent far more effort than you actually did. A mix of Castelvetrano, Kalamata, and Cerignola olives brings a range of textures and flavors — buttery, meaty, and rich — all in one bowl. The real magic happens when you gently warm extra-virgin olive oil with sliced garlic, fresh rosemary, thyme, and a long strip of lemon zest, coaxing out every bit of their fragrance before the olives ever hit the pan. A pinch of turmeric and ground ginger adds a subtle warmth that you might not be able to place but absolutely will not want to leave out. A squeeze of fresh lemon juice at the end keeps everything bright and balanced. Serve them warm straight from the pan or let them cool to room temperature — either way, they disappear fast. Keep a good crusty bread nearby to soak up every drop of that infused oil.
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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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