Carrageenan Free Mediterranean Marinated Olives
Briny, herb-scented, and deeply savory, these marinated olives are the kind of effortless appetizer that makes any spread look like you really tried. A warm bath of extra-virgin olive oil carries garlic, rosemary, thyme, lemon zest, turmeric, and ginger straight into every olive, building layers of flavor that only get better the longer they sit. The technique is simple — just a few minutes on the stove and a patient rest in the fridge — but the result tastes like something you'd find at a good Mediterranean table. For anyone avoiding carrageenan, jarred marinated olives from the store can be a minefield, since stabilizers and additives sometimes sneak into the brine or flavoring blends. Making them at home with whole, recognizable ingredients means you know exactly what's in the jar. A finishing squeeze of lemon juice and a handful of fresh parsley brighten everything up just before serving. These are perfect alongside crusty bread, a cheese board, or honestly just eaten straight from the jar while standing at the counter.
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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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