Low Sugar Lemon Herb Marinated Olives

Total time1 hr 15 min

Prep time10 min

Cook time5 min

4.8

(7)

Briny, fragrant, and loaded with Mediterranean character, these marinated olives are the kind of appetizer that makes a simple spread feel genuinely special. Warming the olive oil with garlic, thyme, and rosemary coaxes out deep, herbaceous flavor before the lemon zest and juice go in — that layering is what sets these apart from anything you'd grab off a grocery shelf. A pinch of turmeric and ground ginger adds a subtle warmth that you might not be able to place right away, but you'll definitely notice it in the best possible way. Because olives are naturally savory and the marinade relies entirely on fresh aromatics, citrus, and good oil, there's no need for sweeteners of any kind — the flavor is bold and complex all on its own. They keep in the fridge for up to five days, which means you can make a batch ahead and have something impressive ready to pull out whenever guests arrive. Just let them come to room temperature before serving so the oil loosens back up and every olive is properly coated and glossy.

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Ingredients

6 servings

2 cups mixed olives, pitted or unpitted
⅓ cup extra-virgin olive oil
1 lemon, zested and juiced (about 1 tsp zest and 2 tbsp juice)
3 cloves garlic, thinly sliced
3 sprigs fresh thyme
2 sprigs fresh rosemary
¼ tsp ground turmeric
¼ tsp ground ginger
¼ tsp fine sea salt
2 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Combine the olive oil, garlic, thyme sprigs, rosemary sprigs, turmeric, ginger, and salt in a small saucepan over medium-low heat. Warm until the garlic is fragrant and just beginning to turn golden at the edges, about 3–4 minutes. Watch closely, as the garlic can brown quickly.
2
Remove the pan from the heat and stir in the lemon zest and lemon juice.

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