Yeast Free Lemon Garlic Herb Marinated Olives
Briny, fragrant, and impossibly easy to pull together, these marinated olives are the kind of appetizer that disappears before you even sit down. A mix of plump varieties like Castelvetrano, Kalamata, and Cerignola brings a range of buttery, tangy, and meaty flavors to the bowl, and the warm infused oil ties everything together beautifully. Gently heating the olive oil with sliced garlic, fresh rosemary, thyme, lemon zest, turmeric, and ginger coaxes out every bit of aromatic depth without any complicated technique. The whole process takes just minutes on the stovetop, and the result tastes like something you'd find at a really good wine bar. For anyone navigating a yeast-free lifestyle, olives can sometimes feel like a minefield at the store — brined products occasionally sneak in unexpected additives — but making them yourself with whole, straightforward ingredients puts you completely in control. A squeeze of fresh lemon juice at the end brightens everything up and keeps the flavors lively. Serve them warm straight from the pan or let them cool to room temperature; either way, they're stunning alongside crusty bread, cheese, or just eaten straight from the bowl.
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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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