Emulsifier Free 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. Warming the olive oil with garlic, thyme, rosemary, turmeric, and ginger coaxes out deep, layered flavor before the lemon zest and juice go in — a small step that makes a genuinely big difference. Store-bought marinated olives are a minefield for anyone avoiding emulsifiers, since commercial versions often sneak in additives to extend shelf life or stabilize the oil mixture. Every single ingredient here is whole and straightforward, so you know exactly what you're eating. The longer they sit in the fridge, the better they get, making this a perfect make-ahead option for entertaining or just snacking through the week. A scatter of fresh parsley right before serving adds a pop of color and brightness that ties everything together beautifully.
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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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