Gluten 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 even realizes they've been snacking. Warm olive oil infused with fresh thyme, rosemary, and sliced garlic creates a silky, aromatic base that clings to every olive and keeps getting better the longer it sits. A hit of bright lemon zest and juice cuts right through the richness, while ground turmeric and ginger add a subtle warmth that makes the flavor profile feel genuinely special. Since every single ingredient here is naturally free of gluten — no sauces, no fillers, no hidden additives — this is one of those recipes where eating to a dietary need feels completely effortless. The technique is simple: gently warm the aromatics, stir in the citrus, coat the olives, and let time do the rest. They're ideal for a cheese board, a pre-dinner spread, or just something to set out with drinks when you want to impress without much effort. A handful of fresh parsley scattered over the top right before serving adds a pop of color and freshness that makes the whole dish look as good as it tastes.
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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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