Caffeine Free Lemon Herb Marinated Olives
Briny, fragrant, and packed with Mediterranean character, these marinated olives are the kind of appetizer that disappears fast at any gathering. Warm olive oil carries sliced garlic, fresh thyme, and rosemary into a deeply aromatic base, while turmeric and ginger add a subtle, earthy warmth that makes the flavor profile genuinely interesting. A hit of bright lemon zest and juice ties everything together, cutting through the richness in the best possible way. The whole thing comes together in one small saucepan, and the longer the olives sit in that infused oil, the better they taste — up to five days in the fridge means you can make them well ahead of time. Naturally free of any stimulants, this is a snack you can set out at any hour without a second thought. Bring them back to room temperature before serving so the oil loosens and every olive glistens, then finish with a scatter of fresh parsley for color. Serve alongside crusty bread, a cheese board, or honestly just a toothpick — they need very little help.
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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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