Chicken Free Lemon Herb Marinated Olives
Briny, fragrant, and deeply satisfying, these marinated olives are the kind of appetizer that disappears from the table before anyone realizes how little effort went into making them. Warm olive oil infused with garlic, fresh thyme, rosemary, turmeric, and ginger creates an aromatic base that clings to every olive and gets better the longer it sits. The bright hit of lemon zest and juice stirred in off the heat keeps everything feeling fresh and lively rather than heavy. This is naturally a plant-based, meat-free snack through and through — no substitutions needed, no ingredients to second-guess. A handful of chopped parsley scattered over the top right before serving adds a pop of color and a clean herbal finish. Make a batch on Sunday and you'll have a ready-to-go snack or starter waiting in the fridge all week long.
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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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