Hazelnut Free Lemon Herb Marinated Olives
Briny, citrusy, and fragrant with fresh herbs, these marinated olives are the kind of effortless appetizer that looks far more impressive than the work involved. Warming the olive oil with garlic, thyme, rosemary, turmeric, and ginger coaxes out deep, layered flavor before the lemon zest and juice go in — a small step that makes a genuinely big difference. The longer they sit in the fridge, the better they get, so this is a perfect make-ahead snack for entertaining or just keeping on hand for grazing. Store-bought marinated olives can be a gamble when it comes to undisclosed nut-based oils or shared production lines, but every ingredient here is straightforward and easy to verify. A scatter of fresh parsley right before serving adds a pop of color and brightness that makes the whole jar feel restaurant-worthy. Serve them at room temperature alongside crusty bread, cheese, or charcuterie and watch them disappear fast.
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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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