MSG Free Lemon Herb Marinated Olives
Briny, fragrant, and absolutely gorgeous on a cheese board, these marinated olives are the kind of appetizer that looks like you spent way more effort than you actually did. Warming the olive oil with fresh thyme, rosemary, and thinly sliced garlic coaxes out deep, aromatic flavor before the lemon zest and juice go in — that little technique makes a huge difference. A pinch of turmeric and ground ginger add a subtle warmth that keeps things interesting without overpowering the olives themselves. Store-bought marinated olives can be a minefield of additives and flavor enhancers, so making your own with straightforward pantry staples means you know exactly what's in the jar. The longer they sit in the fridge, the better they get, so this is a perfect make-ahead snack for entertaining or just having something special ready to pull out during the week. Bring them back to room temperature before serving so the oil loosens up and every olive is properly coated in that herby, citrusy goodness.
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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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