Wheat Free Lemon Garlic Herb Marinated Olives
Briny, buttery olives warmed in a pool of fragrant olive oil, garlic, and fresh herbs — this is the kind of appetizer that disappears before anything else on the table. The technique is simple but smart: gently blooming the rosemary, thyme, lemon zest, turmeric, and ginger in oil coaxes out every bit of their flavor before the olives ever hit the pan. A finishing squeeze of lemon juice keeps everything bright and balanced. Naturally free of any grain or gluten-containing ingredients, this recipe is a genuinely effortless win — no substitutions, no workarounds, just real whole ingredients doing exactly what they're supposed to do. It works equally well as a cocktail hour snack, a mezze spread centerpiece, or something to set out while dinner finishes cooking. Serve it warm straight from the pan or let it cool to room temperature — either way, the infused oil at the bottom of the bowl is practically worth eating with a spoon.
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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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