Seed Oil Free Lemon Herb Marinated Olives
Briny, fragrant, and deeply savory, these marinated olives are the kind of appetizer that disappears from the table before anyone even realizes how little effort went into making them. A warm bath of extra-virgin olive oil carries sliced garlic, fresh thyme, and rosemary until everything turns golden and impossibly aromatic, then a hit of lemon zest and juice brightens the whole thing up. Ground turmeric and ginger add a subtle warmth that makes these feel a little more interesting than your average marinated olive situation. The beauty of making these at home is knowing exactly what's in the oil — no canola, no sunflower, no mystery blends, just pure extra-virgin olive oil doing what it does best. A few hours in the fridge lets the flavors meld and deepen, and a quick rest at room temperature before serving means the oil flows loose and glossy around every olive. Pile them into a bowl, scatter some fresh parsley on top, and set them out with good bread or a cheese board — they'll be the first thing gone.
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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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