Carrageenan Free Lemon Herb Marinated Olives
Bright, garlicky, and fragrant with fresh herbs, these marinated olives are the kind of appetizer that disappears fast no matter where you set them down. Warming the olive oil with garlic, thyme, rosemary, turmeric, and ginger before adding the olives is the move that makes everything taste deeply infused rather than just tossed together. A hit of lemon zest and juice stirred in off the heat keeps the whole thing lively and fresh. Store-bought marinated olives are a surprisingly tricky category — many commercial versions rely on additives and stabilizers to extend shelf life, so making your own puts you fully in control of what goes into the jar. These come together with pantry staples and a handful of fresh herbs, and they actually get better as they sit in the fridge. Pull them out, let the oil loosen up at room temperature, and finish with a scatter of parsley for a little color. They're equally at home on a cheese board, alongside crusty bread, or just eaten straight from the jar.
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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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