Honey Free Lemon Herb Marinated Olives
Briny, citrusy, and fragrant with fresh herbs, these marinated olives are the kind of appetizer that looks far more impressive than the effort involved. The magic happens when garlic, thyme, and rosemary are gently warmed in good olive oil until the kitchen smells absolutely incredible — then lemon zest and juice go in to brighten everything up. A pinch of turmeric and ginger adds a subtle warmth that makes the flavor profile feel a little unexpected and completely addictive. Many store-bought marinated olives sneak in sweeteners like honey to balance the brine, so making your own is the easiest way to keep full control over what goes into the jar. These are naturally free of any added sweetener — just real ingredients doing all the work. They keep in the fridge for up to five days, which means you can make a batch ahead and pull them out whenever guests arrive or a snack craving hits. Just let them come to room temperature before serving so the oil loosens and every olive is glossy and ready to eat.
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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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