Capsaicin Free Mediterranean Marinated Olives
These marinated olives are the kind of appetizer that looks like you spent hours on them but comes together with minimal effort and maximum payoff. A mix of buttery Castelvetrano, briny Kalamata, and meaty Cerignola olives gets bathed in warm olive oil infused with garlic, rosemary, thyme, and a bright strip of lemon zest — the result is deeply aromatic and completely addictive. Ground turmeric and ginger bring a gentle warmth and earthy complexity without any heat, making this a smart choice for anyone who loves bold flavor but needs to avoid capsaicin entirely. So many marinated olive recipes lean on crushed red pepper or chili flakes for that "kick," but this one proves you don't need any of that to make something truly craveable. The warm oil method is the real secret here — gently blooming the aromatics in the pan coaxes out their fragrance before they ever touch the olives. A short rest in the fridge lets everything meld together beautifully, and the longer you wait, the better they get. Serve them alongside crusty bread, a cheese board, or just straight from the jar — no judgment.
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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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