Cashew Free Lemon Herb Marinated Olives
Briny, fragrant, and impossibly easy to pull together, these marinated olives are the kind of appetizer that makes people think you spent far more effort than you actually did. Warm olive oil infused with sliced garlic, fresh thyme, rosemary, and a pinch of turmeric and ginger creates an aromatic base that clings to every olive and deepens beautifully as it sits. A bright hit of lemon zest and juice added off the heat keeps the whole thing tasting fresh and lively rather than heavy. The beauty of this recipe is that every single ingredient is whole and straightforward — no processed snack mixes, no mystery blends, and absolutely no tree nuts lurking in the mix. That makes it a genuinely stress-free option for anyone navigating nut allergies at a gathering, since there's nothing to second-guess on the label. Make a jar at the start of the week and the flavors just keep getting better as the olives soak up all that herby, citrusy oil. Scatter some fresh parsley on top before serving and set them out with crusty bread — they'll 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)
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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