Paleo Lemon Herb Marinated Olives
Briny, fragrant, and deeply savory, these marinated olives are the kind of effortless appetizer that looks like you spent way more time than you actually did. Warming the olive oil with fresh thyme, rosemary, sliced garlic, turmeric, and ginger coaxes out an incredible depth of flavor before the lemon zest and juice go in — that bright citrus hit at the end keeps everything feeling fresh and lively. Every ingredient here is completely whole-food and grain-free, so there's no need to scrutinize labels or swap anything out. The longer the olives sit in that fragrant oil, the better they get, making this a perfect make-ahead snack or party spread. Serve them at room temperature so the oil loosens up and every olive glistens with all those herbs and aromatics. A scatter of fresh parsley right before serving adds a little color and a clean, grassy finish that pulls the whole dish together.
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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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