Nutmeg Free Lemon Herb Marinated Olives
Briny, fragrant, and impossibly easy to pull 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 garlic, fresh thyme, and rosemary does all the heavy lifting, coaxing out deep, herby flavor before the bright hit of lemon zest and juice ties everything together. A pinch of turmeric and ground ginger add a subtle warmth that feels unexpected but completely right — and because the spice blend is built from scratch right here, there's no guessing about what's hiding in a pre-mixed seasoning packet. Many store-bought marinated olives rely on spice blends that can include warming spices you'd rather avoid, so making your own puts you fully in control. The olives only get better as they sit, soaking up all those aromatics in the fridge for up to five days, which makes them a brilliant make-ahead option for entertaining. Scatter a little fresh parsley over the top before serving and set them out at room temperature so the oil loosens back to that silky, pooling consistency that's perfect for scooping up with crusty bread.
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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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