Citric Acid Free Lemon Herb Marinated Olives
Briny, fragrant, and deeply savory, these marinated olives are the kind of snack that disappears fast at any gathering. Warm olive oil carries sliced garlic, fresh thyme, rosemary, turmeric, and ginger into every crevice of the olives before a hit of real lemon zest and juice ties everything together. The gentle stovetop warm-up is the secret here — it blooms the aromatics without cooking them to death, so the finished olives taste bright and complex rather than flat. For anyone navigating a sensitivity to citric acid as an additive, this recipe is a genuine find, since the only "acid" in the mix comes from fresh lemon juice rather than the manufactured citric acid that shows up in so many jarred or store-bought olive products. A short rest in the fridge lets the flavors meld beautifully, and a sprinkle of fresh parsley right before serving adds a little color and freshness. Serve them alongside cheese, crusty bread, or just straight from the jar — no judgment.
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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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