Pregnancy Friendly Lemon Herb Marinated Olives
Briny, bright, and deeply aromatic, these marinated olives are the kind of snack that feels indulgent without requiring much effort at all. Warm olive oil carries sliced garlic, fresh thyme, and rosemary into every crevice of the olives, while lemon zest and juice cut through the richness with a clean, citrusy lift. A pinch of turmeric and ginger add gentle warmth and bring some genuinely useful anti-inflammatory properties to the mix — a nice bonus when you're being thoughtful about what goes into your body. Everything here is straightforward and whole-food: no cured meats, no unpasteurized cheeses, no ingredients that tend to raise flags during pregnancy. The garlic is cooked just enough to mellow its bite, and the marinade comes together in under ten minutes on the stovetop. A few hours in the fridge is all it takes for the flavors to deepen into something that tastes like it came from a specialty deli. Serve them at room temperature with crusty bread or alongside a cheese board and watch them 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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