Macadamia Free Lemon Herb Marinated Olives
Briny, fragrant, and deeply savory, these marinated olives are the kind of appetizer that disappears from the table before anyone even realizes they've been snacking. Warm olive oil carries sliced garlic, fresh thyme, and rosemary into every crevice of the olives, while lemon zest and juice cut through the richness with a bright, citrusy lift. A pinch of turmeric and ground ginger add a subtle warmth that makes the flavor profile feel a little unexpected and completely addictive. The whole thing comes together in one small saucepan, and then time does the rest — the longer they sit in the jar, the better they get. Store-bought marinated olives often come with ingredient lists that raise questions, but making your own means you know exactly what went in. Bring them back to room temperature before serving so the oil loosens up and everything glistens, then finish with a scatter of fresh parsley for color. Set them out with crusty bread or alongside a cheese board and watch them vanish.
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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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