Rye Free Lemon Herb Marinated Olives

Total time1 hr 15 min

Prep time10 min

Cook time5 min

Briny, fragrant, and impossibly easy to pull together, these marinated olives are the kind of appetizer that makes a simple spread feel genuinely special. Warm olive oil infused with sliced garlic, fresh thyme, rosemary, and a pinch of turmeric and ginger creates a deeply aromatic base that clings to every olive in the jar. The lemon — both zest and juice — cuts through the richness and brightens the whole thing beautifully. For anyone navigating grain sensitivities, this recipe is naturally a safe bet: every single ingredient is whole, fresh, or minimally processed, with zero grains in sight. Packaged marinated olives can be surprisingly tricky to vet, since flavoring blends and brines sometimes hide unexpected additives, so making your own gives you full control with very little effort. The olives keep in the fridge for up to five days, meaning you can make a batch ahead and have something impressive ready to pull out at a moment's notice. Just let them come back to room temperature before serving and finish with a handful of fresh parsley for a pop of color.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

2 cups mixed olives, pitted or unpitted
Kvuzat Yavne Mixed Olives, 19 oz Gustare Vita Mixed Olives Sprouts Farmers Market Organic Pitted Mixed Olives
See all
⅓ cup extra-virgin olive oil
1 lemon, zested juice and juiced (about 1 tsp zest juice 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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!