Pecan Free Lemon Herb Marinated Olives
Briny, citrusy, and deeply aromatic, these marinated olives are the kind of effortless appetizer that looks like you spent way more time than you actually did. Warm olive oil infused with sliced garlic, fresh thyme, rosemary, turmeric, and ginger creates a fragrant bath that transforms a simple jar of olives into something genuinely special. The lemon zest and juice go in right off the heat, keeping the brightness sharp and fresh rather than cooked-out. Everything about this recipe is naturally free from tree nuts — no swaps needed, no label-checking required, just clean, whole ingredients doing all the work. A handful of fresh parsley scattered over the top before serving adds a pop of color and a little herbal lift. These keep beautifully in the fridge for up to five days, which means you can make them ahead and have a ready-to-go snack or starter whenever you need one. Bring them back to room temperature before serving so the oil loosens up and every olive is properly coated in that gorgeous, golden marinade.
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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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