Low Sodium Mediterranean Marinated Olives

Total time1 hr 15 min

Prep time10 min

Cook time5 min

Low Sodium Mediterranean Marinated Olives

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Ingredients

6 servings

1 ½ cups mixed olives (such as castelvetrano, kalamata, and cerignola), pitted or whole
Kvuzat Yavne Mixed Olives, 19 oz Gustare Vita Mixed Olives Sprouts Farmers Market Organic Pitted Mixed Olives
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⅓ cup extra-virgin olive oil
3 cloves garlic, thinly sliced
2 sprigs fresh rosemary
3 sprigs fresh thyme
1 strip lemon zest (about 3 inches), pith removed
¼ tsp ground turmeric
¼ tsp ground ginger
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tbsp fresh lemon juice
2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Drain the olives and pat them dry with a paper towel, then transfer to a clean jar or heatproof bowl.
2
Combine the olive oil, garlic, rosemary, thyme, lemon zest, 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.

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