Barley Free Lemon Herb Marinated Olives
Briny, fragrant, and impossibly easy to pull together, these marinated olives are the kind of appetizer that makes guests think you spent far more effort than you actually did. Warm olive oil infused with sliced garlic, fresh thyme, rosemary, and a pinch each of turmeric and ginger creates an aromatic base that clings to every olive and deepens beautifully as it sits. The bright hit of lemon zest and juice stirred in off the heat keeps everything tasting fresh and lively rather than heavy. For anyone navigating grain sensitivities, this recipe is naturally worry-free — every single ingredient here is whole and unprocessed, with no hidden fillers or malt-based additives to second-guess. Store-bought marinated olives can be a minefield of ambiguous seasonings and preservatives, so making your own puts you completely in control. A jar of these will keep in the fridge for up to five days, meaning you can prep ahead and simply let them come to room temperature before serving with a scatter of fresh parsley on top.
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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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