Vegan 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. Warming the olive oil with garlic, thyme, and rosemary coaxes out every bit of their aromatic potential before the lemon zest and juice go in, giving the whole batch a bright, citrusy lift that balances the richness beautifully. A pinch of turmeric and ground ginger add a subtle warmth that makes these feel a little more interesting than anything you'd pull from a store-bought jar. Every ingredient here is entirely plant-based — no hidden dairy, no animal-derived additives — so they work effortlessly for anyone eating fully plant-forward without any substitutions required. The longer they sit in the fridge, the better they get, making them an ideal make-ahead snack or party starter. Serve them alongside crusty bread, a spread of dips, or just straight from the bowl — they're honestly good enough to eat on their own.
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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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