Celery 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 quick warm bath in olive oil with garlic, thyme, rosemary, turmeric, and ginger transforms a simple jar of olives into something that tastes like it came from a specialty deli. The lemon zest and juice stirred in off the heat keep everything bright and balanced, cutting through the richness of the oil beautifully. For anyone navigating a celery-free lifestyle, this recipe is naturally in the clear — no hidden aromatics, no sneaky vegetable blends, just clean, straightforward ingredients you can verify at a glance. The longer they sit in the fridge, the better they get, so making a batch ahead of time is genuinely rewarded. Bring them back to room temperature before serving so the oil loosens up and every olive glistens. A handful of fresh parsley scattered on top right before serving adds a pop of color and a little herbal freshness to finish.
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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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