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Marinated Lemon Thyme Olives

The most anticipated herb highlight of my summer is lemon thyme — and I include these lovely little leaves in both savory and sweet recipes. I especially like marrying lemon thyme and olives. Here’s a tasty vegan appetizer recipe that you simply make ahead and pour into a bowl to serve.
The most anticipated herb highlight of my summer is lemon thyme — and I include these lovely little leaves in both savory and sweet recipes. I especially like marrying lemon thyme and olives. Here’s a tasty vegan appetizer recipe that you simply make ahead and pour into a bowl to serve.

Marinated Lemon Thyme Olives

Makes about 2-1/4 cups

Ingredients:

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  • 1/2 cup Amoretti’s Premium Organic Extra Virgin Kalamata Infused Olive Oil (my favorite olive oil right now)
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  • 1 tablespoon finely grated lemon zest
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  • Juice of 1 lemon
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  • 1 clove garlic, very finely minced
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  • 3 tablespoons fresh lemon thyme leaves
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  • 2 cups pitted green or Kalamata olives

Directions:

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  1. In a medium bowl, whisk together olive oil, lemon zest, lemon juice, garlic, and thyme leaves.
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  3. Add olives and toss to coat well. Refrigerate overnight, tossing occasionally. You can refrigerate for up to 1 week.

More vegan appetizer recipes!

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