Paraben Free Lemon Herb Marinated Olives
Briny, fragrant, and deeply savory, these marinated olives are the kind of appetizer that disappears from the table before anything else does. Warm olive oil infused with fresh thyme, rosemary, and thinly sliced garlic creates a silky, aromatic base that clings to every olive and just keeps getting better as it sits. A hit of bright lemon zest and juice cuts through the richness, while ground turmeric and ginger add a subtle warmth that makes this feel a little more interesting than your average marinated olive. For anyone navigating preservative concerns, store-bought flavored olives can be a minefield of additives and synthetic ingredients — this recipe keeps everything clean and straightforward, using only whole herbs, fresh citrus, and spices you can actually recognize. The technique is simple: gently warm the aromatics in oil, stir in the lemon, toss with the olives, and let time do the rest. A handful of fresh parsley scattered over the top before serving adds a pop of color and a clean, herby finish. Make a jar at the start of the week and you'll have a ready-to-go snack or starter that tastes like it came from a specialty deli.
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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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