Breastfeeding Friendly Lemon Herb Marinated Olives
These marinated olives are the kind of snack that feels fancy but comes together with almost no effort — just a handful of pantry staples and a few minutes at the stove. Warming garlic, thyme, and rosemary in good extra-virgin olive oil coaxes out deep, aromatic flavor before the lemon zest and juice go in, giving the whole batch a bright, citrusy lift that keeps things feeling fresh. A pinch of turmeric and ginger add gentle warmth and bring along their well-known anti-inflammatory properties, which makes this little dish a smart choice when you're paying extra attention to what goes into your body. Olives themselves are a great source of healthy monounsaturated fats, and pairing them with quality olive oil means every bite is genuinely nourishing. The longer they sit in the fridge, the better they get — so making a jar ahead of time is absolutely worth it. Serve them at room temperature with a scatter of fresh parsley and watch them disappear fast.
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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)
Can be omittedfresh parsley
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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