Anti Inflammatory Lemon Herb Marinated Olives
Briny, fragrant, and deeply satisfying, these marinated olives are the kind of snack that looks far more impressive than the effort required to make them. Warming garlic, thyme, and rosemary in extra-virgin olive oil coaxes out their essential oils, creating an aromatic base that clings to every olive. The real anti-inflammatory power here comes from a thoughtful combination of ingredients — turmeric and ginger are both well-regarded for their beneficial compounds, and they pair beautifully with bright lemon zest and juice to keep the flavor lively rather than heavy. Extra-virgin olive oil itself is a cornerstone of eating patterns designed to reduce inflammation, so it does double duty as both the cooking medium and the marinade. The longer these olives sit in the fridge, the more the flavors meld and deepen, making them an ideal make-ahead addition to a cheese board, a mezze spread, or an afternoon snack. A final scatter of fresh parsley adds a pop of color and a clean, herby finish right before serving.
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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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