Eosinophilic Esophagitis Friendly Lemon Herb Marinated Olives
Briny, fragrant, and deeply satisfying, these marinated olives are the kind of appetizer that disappears fast no matter where you set them down. Warm olive oil infused with garlic, fresh thyme, rosemary, and a bright hit of lemon creates a marinade that soaks right into every olive, making each bite layered and complex. Managing eosinophilic esophagitis often means scrutinizing every ingredient on a snack board, and this recipe keeps things refreshingly straightforward — no hidden trigger foods, no processed additives, just whole ingredients you can see and trust. The gentle stovetop warm-up blooms the aromatics beautifully without requiring any complicated technique. A little ground turmeric and ginger add subtle warmth and depth that makes these taste far more special than the effort involved. They keep in the fridge for up to five days, so you can make a batch ahead and have a reliable, crowd-pleasing snack ready to go whenever you need it.
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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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