Wheat Free Lemon Herb Marinated Olives

Total time1 hr 15 min

Prep time10 min

Cook time5 min

4.8

(7)

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 garlic, thyme, rosemary, turmeric, and ginger creates a deeply aromatic base that soaks into every olive as it rests in the fridge. The lemon zest and juice go in off the heat, keeping their brightness alive and giving the whole jar a citrusy lift that balances the richness of the oil. Every single ingredient here is naturally free of wheat, so there's no label-scanning or substitution stress — just straightforward, wholesome flavor. The longer the olives sit, the better they get, making this a great make-ahead option for entertaining or snacking throughout the week. Bring them to room temperature before serving and finish with a scatter of fresh parsley for a little color and freshness. Set them out with toothpicks and watch them disappear.

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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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