Sesame Free Lemon Herb Marinated Olives
Briny, fragrant, and impossibly easy to pull together, these marinated olives are the kind of appetizer that makes guests think you spent way more effort than you actually did. Warm olive oil infused with sliced garlic, fresh thyme, rosemary, and a pinch each of turmeric and ginger creates an aromatic base that clings to every olive and deepens beautifully as it sits. The bright hit of lemon zest and juice stirred in off the heat keeps everything feeling fresh rather than heavy. Store-bought marinated olives can be a minefield of hidden ingredients and mystery seasonings, but this recipe uses nothing but whole, recognizable pantry staples — completely free of sesame in any form. A handful of fresh parsley scattered over the top right before serving adds a pop of color and a clean, herby finish. Make a batch ahead of time and let it rest in the fridge; the longer it sits, the more the flavors meld into something genuinely special. Set them out at room temperature with some crusty bread and a glass of wine, and watch them disappear.
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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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