Cinnamon Free Lemon Herb Marinated Olives
Briny, bright, and deeply aromatic, these marinated olives are the kind of appetizer that looks effortlessly impressive on any table. A warm bath of extra-virgin olive oil, sliced garlic, fresh thyme, and rosemary coaxes out layers of flavor that store-bought marinated olives rarely deliver. The lemon zest and juice go in off the heat, keeping that citrus note fresh and vibrant rather than bitter. A pinch of turmeric and ground ginger round things out with gentle warmth — no cinnamon or any of the spice-blend shortcuts that can sneak it in. The whole thing comes together in one small saucepan, then just needs a little time in the fridge to let everything meld. Serve them at room temperature with crusty bread, alongside a cheese board, or as a simple snack straight from the jar — they keep beautifully for up to five days.
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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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