Cashew Free Mediterranean Marinated Olives
Briny, fragrant, and impossibly easy to pull together, these marinated olives are the kind of appetizer that makes a spread look effortlessly impressive. A mix of Castelvetrano, Kalamata, and Cerignola olives gets bathed in warm extra-virgin olive oil infused with sliced garlic, fresh rosemary, thyme, and a long strip of lemon zest — the result is deeply aromatic and layered in a way that store-bought marinated olives rarely achieve. A pinch of turmeric and ground ginger add a subtle warmth that feels distinctly Mediterranean without overwhelming the natural richness of the olives. The whole process takes just minutes on the stovetop, and then the jar does the rest of the work in the fridge. Because the ingredient list is entirely whole, plant-based, and naturally free of tree nuts, there's no need to scrutinize labels or worry about hidden cross-contact from shared processing facilities. Serve them straight from the jar at room temperature with a scatter of fresh parsley, alongside crusty bread, a cheese board, or a glass of something cold — they honestly elevate just about everything they touch.
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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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