Capsaicin Free Lemon Herb Marinated Olives
Briny, fragrant, and deeply savory, these marinated olives are the kind of appetizer that disappears from the table before anyone realizes how little effort went into making them. A warm bath of extra-virgin olive oil, sliced garlic, fresh thyme, and rosemary does most of the heavy lifting, infusing every olive with herby, garlicky richness. The lemon zest and juice go in off the heat, keeping their brightness intact and giving the whole thing a citrusy lift that balances the brine beautifully. A pinch of turmeric and ground ginger add gentle warmth and depth without any heat — making this a genuinely satisfying option for anyone who needs to avoid capsaicin but still wants bold, complex flavor. Store-bought marinated olives often sneak in chili flakes or spicy peppers, so having a go-to recipe you can make yourself is a real win. The olives keep in the fridge for up to five days, meaning you can prep them ahead and pull them out whenever guests arrive or a snack craving strikes. Just 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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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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