Almond Free Lemon Herb Marinated Olives
Briny, fragrant, and deeply savory, these marinated olives are the kind of appetizer that disappears fast no matter the occasion. Warm olive oil infused with fresh thyme, rosemary, and thinly sliced garlic creates a rich, aromatic base that soaks into every olive as it chills. A hit of lemon zest and juice brightens the whole thing, while ground turmeric and ginger add a subtle warmth that makes this feel a little more special than your average bowl of olives. Many store-bought marinated olives sneak in nut-based oils or are processed alongside tree nuts, so making your own is a smart and satisfying workaround. The method is simple — a few minutes on the stovetop, a quick stir, and then the fridge does the rest of the work. Letting them come back to room temperature before serving is the small step that makes a big difference, loosening the oil and letting all those flavors bloom. A scatter of fresh parsley right before serving adds a pop of color and a clean, herby finish.
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Learn more →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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