Fish Free Lemon Herb Marinated Olives
Briny, fragrant, and deeply savory, these marinated olives are the kind of appetizer that disappears from the table before anyone realizes how little effort went into making them. Warm olive oil infused with garlic, fresh thyme, rosemary, turmeric, and ginger creates an aromatic base that clings to every olive and gets better the longer it sits. The lemon zest and juice added off the heat keep things bright and citrusy without turning bitter, and a scatter of fresh parsley right before serving makes the whole dish look effortlessly put-together. For anyone navigating seafood-free eating, store-bought marinated olives can be a surprisingly tricky category — some are packed alongside anchovies or brined with fish-derived ingredients — so making your own puts you fully in control. Every single ingredient here is plant-based and straightforward, with no hidden surprises. These keep in the fridge for up to five days, which means you can prep them ahead and pull them out for snacking, entertaining, or adding to a cheese board whenever the mood strikes. Just remember to let them come to room temperature before serving so the oil loosens back up and all those gorgeous aromatics are ready to shine.
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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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