Lactose 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 even sit down. Warm olive oil infused with sliced garlic, fresh thyme, rosemary, and a pinch of turmeric and ginger creates an aromatic base that clings to every olive and gets better the longer it sits. A bright hit of lemon zest and juice added off the heat keeps the whole thing feeling fresh and vibrant rather than heavy. Since the recipe is built entirely on olive oil, herbs, and citrus, there's no dairy to worry about — no butter, no cream, no hidden lactose lurking in a marinade shortcut. The hardest part is waiting the hour for the flavors to meld in the fridge, but that patience pays off in a deeply complex, restaurant-worthy bite. Bring them to room temperature before serving so the oil loosens and every olive glistens, then finish with a scatter of fresh parsley if you have it on hand. Serve alongside crusty bread, a charcuterie spread, or honestly just a glass of wine — they need very little company.
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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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