BHA & BHT Free Lemon Herb Marinated Olives
Marinated olives from a jar at the store often come loaded with synthetic preservatives like BHA and BHT to extend shelf life — but when you make them at home, you control every single ingredient. This version relies on a fragrant warm oil infused with fresh thyme, rosemary, sliced garlic, and bright lemon zest to do all the heavy lifting, no artificial additives needed. The combination of turmeric and ginger adds a subtle warmth that makes these olives feel a little more interesting than anything you'd grab off a grocery shelf. Gently heating the aromatics in extra-virgin olive oil before adding the olives is the move that makes everything taste deeply savory and layered. A handful of fresh parsley scattered on top right before serving adds a pop of color and freshness. They keep in the fridge for up to five days, which means you can make a batch ahead and pull them out for snacking, entertaining, or topping a cheese board whenever the mood strikes.
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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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