Tree Nut 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 realizes how little effort went into them. Warm olive oil infused with garlic, fresh thyme, and rosemary does most of the heavy lifting here, coaxing out layers of flavor that taste like they took all day. A hit of lemon zest and juice brightens everything up, while ground turmeric and ginger add a subtle warmth that makes this feel a little more interesting than your average olive bowl. The whole thing comes together in one small saucepan, then just needs a little time in the fridge to let the aromatics work their magic. Packaged marinated olives can sometimes include unexpected add-ins, so making your own means you know exactly what's in the jar — nothing but clean, simple ingredients. Serve them at room temperature alongside crusty bread, a cheese board, or just straight from the jar as a snack. They keep beautifully for up to five days, so you can make a batch ahead and have something impressive ready to go all week.
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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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