Chicken Free Mediterranean Marinated Olives
These briny, herb-scented olives are the kind of appetizer that disappears from the table before you even sit down. A warm bath of extra-virgin olive oil, sliced garlic, rosemary, thyme, and lemon zest transforms a simple mix of Castelvetrano, Kalamata, and Cerignola olives into something that tastes like it came straight from a Mediterranean market. The touch of turmeric and ginger is subtle but adds a warmth that makes the whole thing feel a little unexpected and special. The technique is straightforward — you're just gently blooming the aromatics in oil on the stovetop, then pouring that fragrant mixture right over the olives. The longer they sit, the better they get, so making them a day ahead is genuinely rewarded. Serve them at room temperature with a scatter of fresh parsley and watch them vanish alongside crusty bread, cheese, or a glass of something cold.
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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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