Peanut Free Lemon Herb Marinated Olives
Briny, fragrant, and impossibly easy to pull together, these marinated olives are the kind of appetizer that makes guests think you spent far 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 their brightness intact and balancing the richness of the oil beautifully. Everything gets tucked into a jar and left to meld in the fridge, so the flavors just keep getting better the longer they sit. Store-bought marinated olives can be a gamble when it comes to mystery seasonings and shared production lines, but making your own means you know exactly what's in the jar. Scatter some fresh parsley over the top before serving and set them out with crusty bread — they disappear fast.
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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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