Brazil Nut Free Mediterranean Marinated Olives
Briny, herb-scented, and deeply savory, these marinated olives are the kind of appetizer that disappears from the table before anyone even realizes they've been snacking. A warm bath of extra-virgin olive oil carries sliced garlic, rosemary, thyme, lemon zest, turmeric, and ginger into every crevice of the olives, building layers of flavor that store-bought versions simply can't match. The technique is straightforward — just a few minutes on the stovetop to bloom the aromatics, then a pour-over that does all the heavy lifting while the olives rest. Because every ingredient here is whole, fresh, and easy to verify, there's no need to squint at a label wondering what's hiding in a pre-marinated jar. A splash of fresh lemon juice at the end brightens everything up, and a scatter of flat-leaf parsley adds a pop of color right before serving. Make them a day ahead and the flavors only get better, making this an effortless addition to any mezze spread, cheese board, or casual gathering.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!