Almond Free Mediterranean Marinated Olives
Briny, fragrant, and impossibly easy to pull together, these marinated olives are the kind of appetizer that makes a spread look effortlessly impressive. A mix of Castelvetrano, Kalamata, and Cerignola olives gets bathed in warm extra-virgin olive oil infused with garlic, rosemary, thyme, lemon zest, turmeric, and ginger — a combination that smells incredible the moment it hits the pan. The gentle heat coaxes all those aromatics into the oil before it's poured over the olives, so every bite is layered with Mediterranean flavor. Because this recipe relies entirely on whole, recognizable ingredients, there's no need to scan labels for hidden nut-based oils or fillers that can sneak into store-bought marinated varieties. A splash of fresh lemon juice at the end brightens everything up and keeps the flavors lively. They're good after an hour in the fridge, but genuinely spectacular the next day once the olives have had time to soak everything in. Set them out with crusty bread and a glass of wine and watch them disappear.
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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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