Mustard 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 sits down. Warm olive oil infused with fresh thyme, rosemary, and sliced garlic creates a silky, aromatic base that clings to every olive and gets better the longer it sits. A hit of lemon zest and juice brightens the whole thing, while ground turmeric and ginger add a subtle warmth that makes this feel a little more interesting than your average marinated olive. Store-bought versions often sneak in condiment-style additives or spice blends that can be a real headache to vet — here, every single ingredient is straightforward and easy to verify. The recipe comes together in one small saucepan and then does most of its work quietly in the fridge, making it ideal for prepping ahead of a gathering. Serve them at room temperature with a scatter of fresh parsley 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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