Oral Allergy Syndrome Friendly Lemon Herb Marinated Olives

Total time1 hr 15 min

Prep time10 min

Cook time5 min

Oral Allergy Syndrome Friendly Lemon Herb Marinated Olives

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Ingredients

6 servings

2 cups mixed olives, pitted or unpitted
Kvuzat Yavne Mixed Olives, 19 oz
See all
⅓ cup extra-virgin olive oil
1 lemon, zested juice and juiced (about 1 tsp zest juice and 2 tbsp juice)
3 cloves garlic, thinly sliced
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
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)
Omit this
This ingredient likely doesn’t work for the diet.

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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