Xanthan Gum 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 even sits down. Warm olive oil carries sliced garlic, fresh thyme, and rosemary into every crevice of the olives, while lemon zest and juice cut through the richness with a bright, citrusy lift. A pinch of turmeric and ginger add a subtle warmth that makes the whole thing feel a little unexpected and a lot more interesting than anything you'd pull from a store-bought jar. Many packaged marinated olives rely on stabilizers and additives that can be hard to vet, so making your own from scratch means you know exactly what went in. The technique here is simple — just a few minutes on the stovetop and then time in the fridge to let the flavors bloom — but the result tastes like something from a good wine bar. Serve them at room temperature so the oil loosens back up and everything glistens, with a little fresh parsley scattered over the top if you want a pop of color.
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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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