Seeds Free Lemon Herb Marinated Olives

Total time1 hr 15 min

Prep time10 min

Cook time5 min

4.8

(7)

Briny, fragrant, and deeply savory, these marinated olives are the kind of appetizer that disappears from the bowl before anyone realizes how little effort went into making them. Warm olive oil infused with garlic, fresh thyme, rosemary, turmeric, and ginger creates a marinade that is genuinely complex — earthy, citrusy, and a little floral all at once. The lemon zest and juice go in off the heat, which keeps their brightness intact and stops them from turning bitter. For anyone navigating a seeds-free lifestyle, store-bought marinated olives can be a minefield of hidden sesame, poppy, or fennel seed additions, so making your own is a smart and satisfying workaround. Every ingredient here is straightforward and easy to verify, which means you can serve these with total confidence at a party or just snack on them straight from the jar. They actually get better the longer they sit, so making a batch ahead of time is genuinely rewarded. Bring them to room temperature before serving and finish with a handful of fresh parsley for a little color and freshness.

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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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