Pork Free Lemon Herb Marinated Olives
Briny, fragrant, and impossibly easy to pull together, these marinated olives are the kind of appetizer that looks like you put in way more effort than you actually did. Warm olive oil infused with garlic, fresh thyme, rosemary, turmeric, and ginger creates a deeply aromatic base that soaks right into every olive. The lemon zest and juice go in off the heat, keeping the citrus bright and punchy rather than bitter. Every single ingredient here is naturally free from pork and pork derivatives, so there's no label-scanning or substitution stress involved — just straightforward, clean cooking. The longer the olives sit in that golden oil, the better they taste, making this a fantastic make-ahead option for entertaining or snacking throughout the week. Bring them back to room temperature before serving so the oil loosens up and everything glistens, then finish with a scatter of fresh parsley if you want a little color. Set them out with some crusty bread and good company, and they'll 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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