Pistachio 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 carries sliced garlic, fresh thyme, and rosemary until everything turns golden and aromatic, then a hit of lemon zest and juice brightens the whole thing beautifully. Ground turmeric and ginger add a subtle warmth that sets this marinade apart from anything you'd find in a store-bought jar. The olives soak up all of those layers as they rest, so the longer they sit, the better they get — up to five days in the fridge means you can make a batch ahead for a party or just keep them on hand for snacking. Every ingredient here is straightforward and tree-nut-free by nature, so there's no need to scrutinize labels or worry about hidden allergens sneaking in. Serve them at room temperature with crusty bread, alongside a cheese board, or honestly just straight from the jar.
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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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