Low Sugar Mediterranean Marinated Olives
Briny, herb-scented, and deeply savory, these marinated olives are the kind of appetizer that disappears fast at any gathering. A warm infusion of olive oil, sliced garlic, rosemary, thyme, and lemon zest does all the heavy lifting here, coaxing out layers of flavor that taste like they took far more effort than they did. A pinch of turmeric and ginger adds a subtle warmth that makes this feel a little more interesting than your average olive bowl. Because the marinade is built entirely from whole, real ingredients, there's no need to scan labels for sneaky sweeteners — every element is exactly what it looks like. The longer these sit in the fridge, the better they get, making them a brilliant make-ahead option for entertaining or just snacking straight from the jar. A squeeze of fresh lemon juice and a scatter of parsley right before serving keeps everything bright and fresh.
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Learn more →Ingredients
6 servings
- 1 ½ cups mixed olives (such as castelvetrano, kalamata, and cerignola), pitted or whole
- 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
- 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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