Shellfish Free Lemon Herb Marinated Olives
Briny, fragrant, and impossibly easy to pull together, these marinated olives are the kind of appetizer that looks like you put in 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 a deeply aromatic base that clings to every olive. The lemon zest and juice go in off the heat, which keeps the citrus bright and punchy rather than bitter. Everything gets better the longer it sits, so making a batch ahead of time is genuinely rewarded — up to five days in the fridge means you can have a stunning snack or party starter ready to go at a moment's notice. For anyone navigating shellfish concerns, this is a completely worry-free dish built entirely from pantry staples, fresh herbs, and good olive oil — no hidden seafood-derived ingredients to second-guess. Bring them back to room temperature before serving so the oil loosens up, finish with a scatter of fresh parsley, 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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