Coconut Free Lemon Herb Marinated Olives
Briny, bright, and deeply aromatic, these marinated olives are the kind of appetizer that makes a simple spread feel genuinely impressive. Warm olive oil carries sliced garlic, fresh thyme, and rosemary until everything turns fragrant and golden, then a hit of lemon zest and juice cuts right through the richness. A pinch of turmeric and ginger adds a subtle warmth that you can't quite put your finger on but absolutely cannot stop eating. The whole thing comes together in one small saucepan, and the longer the olives sit in that herb-laced oil, the better they get. Many store-bought marinated olives sneak in unexpected oils or flavorings, so making your own gives you full control over every ingredient — and this recipe keeps things beautifully straightforward. Pull them out of the fridge, let them come to room temperature so the oil loosens back up, and finish with a scatter of fresh parsley for color. They're perfect alongside crusty bread, a cheese board, or honestly just eaten straight from the jar.
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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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