Oats Free Lemon Herb Marinated Olives

Total time1 hr 15 min

Prep time10 min

Cook time5 min

4.8

(7)

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 sliced garlic, fresh thyme, rosemary, and a pinch of turmeric and ginger creates a deeply aromatic base that clings to every olive. The lemon zest and juice go in off the heat, keeping the citrus bright and punchy rather than bitter. Everything about this recipe is naturally free from grains and cereals — no hidden fillers, no processed coatings, just whole ingredients doing exactly what they're supposed to do. A quick rest in the fridge lets the flavors meld beautifully, and the longer they sit, the better they get. Bring them back to room temperature before serving so the oil loosens up, finish with a scatter of fresh parsley if you like, and set them out with some crusty bread or a cheese board for an effortless crowd-pleaser.

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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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