Celery 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 warm bath of extra-virgin olive oil carries sliced garlic, rosemary, thyme, and lemon zest into every crevice of the olives, while a pinch of turmeric and ginger add a subtle, unexpected warmth that keeps people reaching back in. The whole thing comes together in one small saucepan, then just needs a little time in the fridge to let the flavors deepen and meld. Store-bought marinated olives often come loaded with mystery brines and mixed-in vegetables you didn't ask for — making your own means you know exactly what's in the jar. There's no celery, celery seed, or celeriac anywhere in this recipe, so it's a genuinely safe and satisfying option for anyone navigating that particular sensitivity. Serve them alongside crusty bread, a cheese board, or just straight from the jar — they honestly hold their own either way. Make a batch at the start of the week and you'll have a ready-to-go snack or party starter waiting in the fridge for days.
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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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