Legume Free Lemon Herb Marinated Olives
Bright, aromatic, and deeply savory, these marinated olives are the kind of appetizer that disappears fast no matter where you set them down. Warm olive oil infused with sliced garlic, fresh thyme, rosemary, turmeric, and ginger creates a marinade that's genuinely complex — earthy, citrusy, and a little floral all at once. The lemon zest and juice go in right off the heat, which keeps them vibrant rather than bitter, and every olive ends up coated in something that tastes like it took far more effort than it did. For anyone navigating legume-free eating, olives are a naturally safe and satisfying snack, and this recipe keeps the ingredient list clean with nothing to second-guess. The longer they sit in the fridge, the better they get, so making a batch ahead of time is genuinely rewarded. Bring them back to room temperature before serving so the oil loosens up and everything glistens the way it should. A scatter of fresh parsley at the end adds a pop of color that makes them look as good as they taste.
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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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