Anti Inflammatory Mediterranean Marinated Olives
Olives are already one of the most celebrated foods in the Mediterranean pantry, and this preparation takes them somewhere truly special. A warm bath of extra-virgin olive oil, fresh rosemary, thyme, sliced garlic, and lemon zest coaxes out deep, herbaceous flavor that store-bought marinated olives simply can't match. What makes this recipe particularly smart is the addition of ground turmeric and ginger — two ingredients well-known for their anti-inflammatory properties — stirred right into the infused oil so every olive gets coated. The technique is simple: gently warm the aromatics until fragrant, pour over the olives, and let time do the rest. After at least an hour in the fridge, the flavors meld into something rich, bright, and a little citrusy from the lemon zest and fresh lemon juice. Serve them as part of a mezze spread, alongside crusty bread, or just straight from the jar — no judgment here. A scatter of fresh flat-leaf parsley at the end adds a pop of color and freshness that makes the whole dish look as good as it tastes.
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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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