Fructose Free Lemon Herb Marinated Olives

Briny, fragrant, and deeply savory, these marinated olives are the kind of appetizer that disappears fast no matter the occasion. Warm olive oil infused with garlic, thyme, and rosemary does most of the heavy lifting here, creating a rich, aromatic base that clings to every olive. A hit of lemon zest and juice brightens the whole thing, while turmeric and ginger add a subtle warmth that makes this feel a little more interesting than your average bowl of olives. For anyone managing fructose sensitivity, jarred marinated olives from the store can be a minefield of added sugars, honey, or mystery seasonings — this version keeps every ingredient clean and straightforward. Olives themselves are naturally low in fructose, and the rest of the lineup — fresh herbs, garlic-infused oil, and lemon — keeps things firmly in safe territory. The longer they sit in the fridge, the better they taste, so making them a day ahead is genuinely encouraged. Bring them to room temperature before serving and finish with a handful of fresh parsley for a little color and freshness.

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