Candida Diet Friendly Mediterranean Marinated Olives
Olives are already a star ingredient for anyone navigating an anti-fungal eating plan, and this preparation takes them somewhere genuinely special. A warm bath of extra-virgin olive oil, fresh rosemary, thyme, sliced garlic, and lemon zest coaxes out deep, herby flavor without a single ingredient that would raise a red flag. The addition of ground turmeric and ginger is a smart move — both are celebrated for their supportive properties and they give the oil a gorgeous golden hue that looks as good as it tastes. A splash of fresh lemon juice at the end brightens everything and keeps the flavor profile clean and vibrant. The longer these sit in the fridge, the better they get, so making a jar ahead of time is genuinely rewarded. Serve them alongside raw vegetables, tuck them into a salad, or just set them out as a snack — they feel indulgent without compromising anything. This is the kind of recipe that makes a restricted eating plan feel like a choice rather than a limitation.
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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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