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Rosemary Herb Marinade

Rosemary Herb Marinade

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In our house we love lamb. I love to keep some aside and add to a gravy! I am Italian and many of these dishes go great with gravy to either dip bread or Popovers

This marinade is perfect for 2 pounds of protein.


Note: You can use all fresh or dried herbs. If you do not have individual dried herbs you can add 2 teaspoons of Italian Seasonings.

Note: I suggest a sealable bag in a bowl as it will prevent a mess in your refrigerator if there is a leak!


  • 1/2 Cup extra virgin olive oil. maybe more
  • 1 Teaspoon sea salt
  • 5 garlic cloves, minced
  • 1/2 Teaspoon dried sage
  • 5 (3 inch) rosemary sprigs, chopped
  • 6 thyme sprigs, leaves removed
  • 1/2 Teaspoon dried oregano
  • 1/2 Teaspoon freshly ground pepper
  • 1/2 Teaspoon dried parsley
  • 1 1/2 Cup dijon mustard

Marinated Olives with Garlic, Thyme and Rosemary

This easy recipe for Garlic, Thyme, and Rosemary Marinated Olives is perfect for simple holiday entertaining! They make a great easy appetizer idea for any party. These marinated olives would also make a great gift.

Click to save this recipe for Marinated Olives with Garlic, Thyme and Rosemary to Pinterest.


Step 1

Combine garlic, oregano, rosemary, and oil in a large resealable plastic bag season with salt and pepper. Add chicken wings, seal bag, and turn to coat. Chill at least 1 hour or overnight.

Step 2

Prepare grill for medium heat. Remove wings from marinade and grill, covered and turning occasionally, until golden brown and crisp, 15–20 minutes.

Step 3

DO AHEAD: Chicken can be marinated 1 day ahead. Keep chilled.

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Steps to Make It

Start by stirring together the olive oil, the lemon juice, lemon zest, white wine, rosemary, garlic, salt, and pepper until all the ingredients are thoroughly combined.

Place your chicken pieces into a large baking dish and pour over the oil and lemon marinade. Turn the chicken pieces at least once to coat each piece with the marinade. Cover the dish and refrigerate the chicken for a minimum of at least 1 hour (longer if you have the time), turning the pieces once every 15 minutes if you can or as frequently as possible.

Preheat a grill or brush a large skillet with oil and set it over medium-high heat. Arrange all the chicken pieces on the grill or place the chicken, in batches, into the hot skillet. Discard the marinade.

Cook the chicken for 4 to 6 minutes on each side whichever way you choose. The chicken is done when the thickest part feels firm to the touch and tests 165 F on an instant-read thermometer.

Serve hot as an entree or allow the chicken to go cold then refrigerate and serve later sliced in a salad or on a sandwich. Garnish with additional fresh rosemary, if desired.

Convert your family into seafood lovers with this technique.

Unlike meat, fish marinades don’t require a long time to infuse the fish with flavor, so you can whip up an elegant, flavorful meal on short notice.

How to Use Marinades Successfully

Don’t Accidentally Cook Your Fish
As fish is more delicate than chicken or beef, avoid leaving strong citrus-based marinades on fish for more than 10 to 15 minutes or you will end up with ceviche. The acid in ingredients such as lemons or limes will “cook” the fish if given the time.

Properly Season With Salt and Pepper
Season the fish with salt and pepper just before adding the marinade. (Similar to acid, salting the fish too early can also dry it out.) The recipes below exclude salt and pepper for the most part, as we recommend that you to do that no matter what unless noted.

Get Your Cooking Time Right
Once you’re ready to cook the fish, pop it in the oven and roast at 400 degrees for 10 minutes per inch of thickness.

Note: All recipes below will generate enough marinade for 4 six-ounce fillets of fish.

Olive Oil, Lemon, & Herbs Marinade

This bright, citrus-and-herb marinade is perfect for summer, or anytime you’re looking for that classic and clean Mediterranean flavor. Serve the fish with roasted lemon- and herb-seasoned potatoes or grilled vegetables.

How To Do It: Combine ½ cup olive oil, 2 tablespoons fresh lemon juice (from 1 lemon), and fresh herbs (such as cilantro, basil, rosemary, or thyme) removed from the stems and loosely chopped. Brush the marinade on the fish and let sit for about 5 minutes before cooking.

Extra Credit: You can also use the excess marinade to brush on the vegetables before grilling for a continuity of flavors.

Mustard & Maple Syrup Marinade

The bold flavors in this marinade work best on meaty fish like salmon, barramundi, and grouper. For the maple syrup, we recommend using one that is grade B as it has a more complex flavor. However, a maple syrup that is grade A will work just fine.

How To Do It: Mix together 1/2 cup maple syrup and 4 tablespoons whole grain mustard and syrup. Adjust each ingredient to find a balance that suits your palate, then spread over the fish. Leave for 5 minutes or cook immediately. Finish with fresh herbs such as chopped dill or cilantro.

Extra Credit: Make extra to use leftovers over a salad for an easy lunch. The mustard-maple combination also works well brushed on potatoes or carrots before roasting.

Orange, Honey, & Ginger Marinade

An easy marinade, this orange-honey-ginger combo hits both the sweet and spicy notes: The concentrated sweetness of the honey, the heat of the ginger, and some lime juice to balance it all out.

How To Do It: Combine ½ cup fresh-squeezed orange juice with 2 tablespoons honey, 2 tablespoons fresh lime juice (from 4 limes), 2 tablespoons soy sauce, 1 minced garlic clove, and 1 teaspoon minced fresh ginger in a shallow bowl. Coat the fish with the marinade 5 to 10 minutes before cooking.

Note: Lightly salt the fish beforehand as soy sauce in the marinade will add more sodium.

Coconut & Lime Marinade

This Thai-inspired marinade provides a rich and creamy flavor to fish, particularly to more mild white fishes. If you’re into spicy dishes, then we recommended Thai Bird’s Eye chili. If spicy isn’t your thing, opt for jalapenos or a pinch of dried red chili flakes instead. Use a shallow bowl to allow for easy coating of the fillets. Serve with rice and vegetables such as steamed snow peas or bok choy.

How To Do It: Combine 1 cup coconut milk, 2 tablespoons lime juice (from two limes), 1 ½ tablespoons soy sauce, ½ tablespoon fish sauce, and ½ thinly sliced (seeds removed) Thai Bird’s Eye chili (optional), in a shallow bowl. Place the fish fillets in the bowl about 15 minutes before cooking, coating them with the marinade and turning over halfway if not submerged. Cook as desired, squeeze with additional lime and serve with lime wedges and fresh cilantro.

Miso & Ginger Marinade

This umami-packed marinade works well on buttery fishes like black cod or delicate to medium-firm ones like barramundi. As the miso and soy sauce already contain a generous amount of salt, you do not need to pre-salt or pepper the fish for this recipe.

How To Do It: Combine ⅓ cup white miso paste, ¼ cup mirin, ¼ cup sake, ½ tablespoon minced fresh ginger, and 2 tablespoons soy sauce. Adjust flavor as necessary, adding more sugar or ginger, if desired. Brush on fish and bake, watching carefully to ensure the top does not burn.

Note: This marinade should be added to the fish at least 30 minutes prior to cooking.

Many marinades, including these, can be made ahead of time and stored in an airtight Mason jar in the refrigerator. However, we don’t recommend storing them for more than a few days. When you’re ready to use, allow the marinade to come to room temp (especially when using an olive oil-based marinade), give the Mason jar a good shake, pour over your fish fillets, and consider dinner done.

For more fish-cooking inspiration, check out: 5 Foolproof Formulas to Help You Ace Grilled Fish and our recipes in the Australis Kitchen.

Rosemary and Thyme Marinated Olives

When you are hosting a dinner party, it’s tempting to overextend yourself making a variety of appetizers, but usually a few little nibbles before dinner are all you need. One of my favorite things to serve when having cocktails before dinner is marinated olives.

An ancient fruit surrounded by history and acclaim, olives are one of the most enduring symbols of the Mediterranean. The olive tree, its fruit and oil have been significant in the culture and rituals of its native region, the Mediterranean Basin, and the economy of its inhabitants throughout history. The olive tree has long been a symbol of hope, beauty, peace and fertility. Immortalized by painters such as Cezanne, Van Gogh and Picasso this tree has a special place in the cultural landscape and identity of the area.

The trees tend to favor the rocky, poor soil of the region. Rows of gnarled tree trunks with slim graceful branches and shimmering silvery-green leaves dot the landscape. Plump olives cling from their branches, bearing large quantities of fruit that are harvested between October and January every year. In the south of France after a long day’s work it’s not uncommon to find friends sharing a bowl of olives accompanied by a glass of Pastis preceding dinner.

From small to large, jet black to pale green, plump to delightfully wrinkled, the varieties of olives to be found seem endless, each with their unique personality. The green ones are picked before fully matured and tend to be mild and nutty. Some are meaty and firm, others soft and yielding. Common varieties in Provence include the niçoise olive, with its nutty, mellow flavor, and the picholine with its buttery texture. The fact that they are so wonderfully versatile makes me fall even deeper in love with these salty little gems of the Mediterranean.

It doesn’t take much to transform good olives into great ones when marinated in olive oil and aromatic herbs such as thyme and rosemary. Fragrant thyme and rosemary lend a complex flavor and aroma to the salty olives that is intensified by the pure bright flavor of lemon zest. For a little Provencal twist I add a shot of Pastis (anise-flavored liqueur) to mine for a delicate and subtle anise flavor.

The olive oil is gently heated until the garlic turns golden and the rosemary and thyme release their fragrant oils.The mixed olives are stirred in and left to marinate in the herb and oil mixture becoming more flavorful with time. This recipe can easily be doubled and the olives stored in the refrigerator for up to 2 weeks. Make a few batches to serve, to gift or eat straight from the jar.

Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she’s been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.

Recipe Summary

  • 1 cup low-fat buttermilk
  • 1 tablespoon chopped fresh rosemary
  • Coarse salt and ground pepper
  • 4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
  • Vegetable oil, for grates

In a large bowl, combine buttermilk, rosemary, 1 teaspoon salt, and teaspoon pepper. Add chicken to marinade, turning to coat. Marinate at room temperature for 30 minutes (or refrigerate, up to overnight).

Heat grill to medium lightly oil grates. Lift chicken from marinade, shaking off excess discard marinade. Grill until an instant-read thermometer inserted in thickest part of chicken registers 165 degrees, 5 to 8 minutes per side. Remove from grill. Tent loosely with aluminum foil let rest 5 minutes before serving.

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Ingredients needed to make amazing Rosemary Thyme Garlic Bread:

Bread: you’ll need about 8 ounces of bread altogether. I generally make this recipe with half of a 1- pound loaf of bread. You can do one large Italian or French loaf, or you could use two rolls. The bread you use is totally up to you, but you want about a half a pound total.

Unsalted Butter: butter is one of the main components of this dish, so use the best butter you can afford. I almost always use unsalted butter so that I can control the amount of salt in a dish, but salted butter will work here too.

Herbs: I used Thyme and Rosemary here because they’re my favorites, but you can use any herbs you want.

Crushed Red Pepper: totally optional, but delicious if you like things a little spicier.

Garlic: I mean, it’s garlic bread. I use this garlic press – it’s pricey, but amazing.

Recipe Summary

  • 2 to 3 tablespoons rice vinegar
  • 1 teaspoon extra-virgin olive oil
  • 1/2 cup mixed fresh herbs, such as oregano, thyme, savory, sage, parsley, and rosemary, coarsely chopped
  • 1 teaspoon coarsely chopped garlic
  • Zest of 1 lemon (1 tablespoon)
  • Coarse salt and freshly ground black pepper
  • Lemon wedges, for garnish

Whisk together ingredients in a nonreactive dish. Arrange meat in dish rubwith marinade. Cover refrigerate forlength of time specified below, turning meat occasionally.

Removemeat from refrigerator let it come to a cool room temperature beforecooking. Remove meat from the marinade discard the marinade. Usinga paper towel, wipe off any large piecesof herbs or garlic from meat. Seasonmeat with salt and pepper.

Cook meat as desired. Garnish withherbs serve with lemon wedges.


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  2. Rutger

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  3. Faruq

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