Dairy Free Lemon Herb Marinated Olives
Briny, fragrant, and packed with Mediterranean character, these marinated olives are the kind of appetizer that disappears fast at any gathering. Warming the olive oil with garlic, thyme, and rosemary coaxes out deep, herby aromatics that cling to every olive, while a pinch of turmeric and ginger add a subtle warmth you won't quite be able to place but absolutely won't want to leave out. The lemon zest and juice go in off the heat, keeping that bright citrus punch alive rather than cooking it away. Since the whole recipe is built on good olive oil, fresh herbs, and spices, there's nothing to swap or worry about — it's naturally free of any dairy by design. A few hours in the fridge lets everything meld into something that tastes far more complex than the effort involved. Bring them back to room temperature before serving and finish with a handful of fresh parsley for a little color and freshness. These are equally at home on a cheese board, alongside crusty bread, or just eaten straight from the jar with zero regrets.
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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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