Brazil Nut 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 carries sliced garlic, fresh thyme, and rosemary into something deeply aromatic, while turmeric and ginger add a subtle, unexpected warmth that sets this apart from anything you'd grab off a store shelf. A hit of lemon zest and juice brightens the whole thing at just the right moment, keeping the flavors lively rather than heavy. The longer they sit in the fridge, the better they get — up to five days, which makes them a brilliant make-ahead option for entertaining or snacking through the week. Because the ingredient list is straightforward and entirely whole-food, there's no need to scrutinize labels or worry about hidden additives sneaking in. Scatter some fresh parsley over the top before serving and set them out at room temperature so the oil loosens back to its silky best.
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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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