Barley Free Mediterranean Marinated Olives
These briny, herb-scented olives are the kind of appetizer that makes a simple spread feel effortlessly impressive. A warm bath of extra-virgin olive oil, sliced garlic, rosemary, thyme, and lemon zest coaxes out deep, aromatic flavor — and a pinch of turmeric and ginger adds a subtle warmth that sets these apart from anything you'd grab off a grocery store shelf. The whole process is straightforward: gently heat the aromatics, pour them over your olives, and let time do the rest. Because every ingredient here is naturally grain-free, there's no need to scrutinize labels or worry about hidden additives that can sneak into packaged marinated olives. They keep beautifully in the fridge for up to five days, which means you can make them ahead and have something genuinely special ready to go whenever guests arrive. Serve them at room temperature with a scatter of fresh parsley 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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