Walnut 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 of turmeric and ginger creates an aromatic base that soaks deep into every olive. A hit of bright lemon zest and juice at the end keeps the whole thing feeling fresh and lively rather than heavy. Many store-bought marinated olives sneak in nut-based oils or mixed seasonings that can be hard to verify, so making your own from scratch puts you fully in control of every ingredient. The longer they sit in the fridge, the better they get — up to five days — which makes them a brilliant make-ahead option for entertaining or snacking throughout the week. Just pull them out a little before serving so the oil loosens back up, finish with a scatter of fresh parsley, and you have something genuinely special on the table.
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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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