Lupin Free Lemon Herb Marinated Olives
Briny, fragrant, and deeply savory, these marinated olives are the kind of appetizer that looks far more impressive than the effort involved. Warming the olive oil with sliced garlic, fresh thyme, rosemary, turmeric, and ginger coaxes out every bit of flavor before the olives ever hit the pan — the result is a richly aromatic coating that clings to every olive. A hit of lemon zest and juice added off the heat keeps things bright and balanced, cutting through the richness of the oil beautifully. The longer they sit in the fridge, the better they get, making this a perfect make-ahead snack or party starter. Store-bought flavored olives can sometimes hide unexpected additives or fillers, so making your own from scratch means you know exactly what went into the jar. Scatter a little fresh parsley over the top before serving and set them out at room temperature — they 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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