Pescatarian Lemon Herb Marinated Olives

Total time1 hr 15 min

Prep time10 min

Cook time5 min

4.8

(7)

These marinated olives are the kind of appetizer that looks like you spent hours on it but comes together in under ten minutes of active cooking. Warming the olive oil low and slow with garlic, thyme, rosemary, turmeric, and ginger coaxes out deep, layered flavor before the lemon zest and juice go in — that bright citrus hit at the end keeps everything feeling fresh rather than heavy. The longer they sit in the jar, the better they get, so making a batch ahead of time is genuinely rewarded. Served at room temperature with a scatter of fresh parsley, they're gorgeous on a cheese board, alongside crusty bread, or just set out in a bowl while guests arrive. Since every ingredient here is naturally plant-forward and seafood-free, this is an effortless fit for anyone eating fish but skipping meat — no substitutions or label-checking required. Keep a jar in the fridge and you've got an instant, impressive snack ready to go all week long.

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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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