Yeast Free Lemon Herb Marinated Olives
Briny, fragrant, and deeply savory, these marinated olives are the kind of appetizer that disappears from the bowl before you've even finished setting out the rest of the spread. Warm olive oil infused with sliced garlic, fresh thyme, rosemary, and a pinch of turmeric and ginger creates an aromatic base that clings to every olive and keeps getting better as it sits. The bright hit of lemon zest and juice added off the heat keeps everything tasting fresh and lively rather than heavy. For anyone navigating a yeast-free lifestyle, olives are a naturally safe and satisfying option — no fermented additives, no hidden yeast extracts, just whole, real ingredients you can read at a glance. The technique here is simple: a few minutes on the stovetop, a rest in the fridge, and you've got a jar of something that tastes like it came from a specialty deli. Scatter fresh parsley over the top before serving and set them out alongside crusty bread or a cheese board for an effortless, crowd-pleasing bite.
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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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