Nitrate & Nitrite Free Lemon Herb Marinated Olives
Briny, fragrant, and impossibly easy to throw together, these marinated olives are the kind of appetizer that looks like you put in way more effort than you actually did. Warm olive oil infused with fresh thyme, rosemary, and sliced garlic creates an aromatic base that soaks deep into every olive, while lemon zest and juice add a bright, citrusy lift that keeps things feeling fresh. A pinch of turmeric and ginger give the marinade a subtle warmth that sets this apart from anything you'd pull off a grocery store shelf — and unlike many jarred or cured options, every ingredient here is straightforward and clean. For anyone navigating preserved or processed foods carefully, making your own marinated olives at home means you know exactly what went into the jar. The longer they sit in the fridge, the better they get, making this a perfect make-ahead snack for entertaining or grazing throughout the week. Bring them to room temperature before serving so the oil loosens back up, finish with a scatter of fresh parsley, and watch them disappear.
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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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