Olives are already a powerhouse snack on their own, but warming them in fragrant olive oil with garlic, fresh thyme, rosemary, and a bright hit of lemon takes them somewhere truly special. The gentle heat coaxes the aromatics into the oil, so every olive gets deeply infused with herby, citrusy flavor by the time it hits your table. Turmeric and ginger add a subtle warmth and bring anti-inflammatory credentials that make this feel like more than just a snack — it's genuinely nourishing. For anyone navigating a candida-conscious way of eating, finding satisfying, flavorful food that doesn't rely on sugar, vinegar, or processed ingredients can feel like a constant puzzle, and this recipe solves it beautifully. Everything here is clean and whole — real herbs, quality oil, fresh lemon, and simple spices — so there's nothing to second-guess. The olives keep in the fridge for up to five days, which means you can make a batch ahead and pull them out whenever you need something savory and satisfying. Just remember to let them come to room temperature before serving so the oil loosens and every bite is as luscious as it should be.
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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.
Remove the pan from the heat and stir in the lemon zest and lemon juice.
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