Caffeine Free Mediterranean Marinated Olives
Briny, buttery, and deeply aromatic, these marinated olives are the kind of appetizer that makes a simple spread feel genuinely impressive. A mix of Castelvetrano, Kalamata, and Cerignola olives brings a range of textures and flavors, while warm olive oil infused with garlic, rosemary, thyme, and lemon zest ties everything together in the most satisfying way. The addition of ground turmeric and ginger gives the marinade a subtle warmth that sets this version apart from anything you'd find in a store. The technique is straightforward — you're essentially blooming aromatics in oil on the stovetop, then letting the olives soak up all that goodness in the fridge. A squeeze of fresh lemon juice at the end keeps the whole thing bright and balanced. They're naturally free of anything stimulating, so you can snack on them any time of day without a second thought. Make a batch at the start of the week and you'll have an effortless, crowd-pleasing nibble ready to go whenever you need it.
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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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