Gelatin Free Lemon Herb Marinated Olives
Briny, fragrant, and deeply savory, these marinated olives are the kind of appetizer that disappears from the table before you've even finished setting it out. Warm olive oil infused with garlic, thyme, rosemary, turmeric, and ginger creates an aromatic bath that transforms a simple bowl of olives into something genuinely special. A hit of fresh lemon zest and juice at the end keeps everything bright and balanced. Many store-bought marinated olives contain hidden additives or preservatives that can be tricky to vet, but this recipe is built entirely from whole, recognizable ingredients — no surprises, no fillers. The longer they sit in the fridge, the better they get, so making a batch ahead of time is not just convenient, it's actually encouraged. Bring them back to room temperature before serving so the oil loosens and every olive is glossy and ready to eat. A scatter of fresh parsley over the top adds a pop of color and a clean, herby finish that makes them look as good as they taste.
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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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