Eggless Lemon Herb Marinated Olives
Briny, fragrant, and impossibly easy to pull together, these marinated olives are the kind of appetizer that looks like you put in way more effort than you actually did. Warm olive oil infused with garlic, fresh thyme, rosemary, turmeric, and ginger creates an aromatic base that soaks deep into every olive, making each bite layered and complex. A hit of bright lemon zest and juice at the end keeps everything feeling fresh rather than heavy. Since the whole recipe is built on pantry staples and fresh herbs, there's nothing to second-guess — no hidden additives, no processed ingredients, just clean, bold flavor. The olives keep in the fridge for up to five days, which means you can make a batch ahead and have a stunning snack or starter ready whenever you need it. Scatter a little fresh parsley over the top before serving and watch them disappear fast.
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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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