High Fructose Corn Syrup Free Lemon Herb Marinated Olives
Briny, fragrant, and deeply savory, these marinated olives are the kind of appetizer that makes a simple spread feel genuinely special. Warming the olive oil with garlic, thyme, and rosemary before adding the olives is the move here — it coaxes out every bit of herbal flavor and lets the aromatics bloom in a way that cold mixing just can't match. A hit of lemon zest and juice rounds everything out with brightness, while ground turmeric and ginger add a subtle warmth that keeps each bite interesting. Jarred and store-bought marinated olives often sneak in sweeteners and additives you'd never expect, so making your own is a genuinely smart swap — every ingredient in this version is exactly what it says it is. The olives only get better as they sit, soaking up that garlicky, citrusy oil over a few hours or even a few days in the fridge. Pull them out, let them come to room temperature so the oil loosens back up, and finish with a scatter of fresh parsley if you have it. They're perfect alongside cheese, crusty bread, or just eaten straight from the jar.
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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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