Vegetarian 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 making them. Warming the olive oil with garlic, fresh thyme, and rosemary coaxes out every bit of their aromatic potential, while a pinch of turmeric and ginger adds a subtle warmth that makes the flavor profile feel genuinely special. The lemon zest and juice go in off the heat, keeping them bright and punchy rather than bitter. After a rest in the fridge, the olives soak up all of that herby, citrusy oil and transform into something that tastes like it came from a good deli counter. They're completely plant-based by nature — no substitutions needed, just honest ingredients doing their thing. Serve them alongside crusty bread, a cheese board, or a glass of wine, and they'll hold their own in any spread. Make a batch at the start of the week and you'll find yourself reaching for them every single day.
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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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