Cinnamon Free Mediterranean Marinated Olives
These briny, herb-scented olives are the kind of appetizer that disappears before you even sit down. A warm bath of extra-virgin olive oil, sliced garlic, fresh rosemary, and thyme coaxes out deep, savory flavor, while lemon zest and a splash of lemon juice keep everything bright and lively. Ground turmeric and ginger add a subtle warmth and golden hue without leaning on any of the spices that can make so many marinated olive recipes off-limits. The technique is simple — just a few minutes on the stovetop to bloom the aromatics, then a pour-over that lets the olives soak up every bit of flavor as they rest. A mix of Castelvetrano, Kalamata, and Cerignola brings variety in texture and taste, from buttery and mild to rich and meaty. Make a jar at the start of the week and you'll have an effortless, crowd-pleasing snack ready to go whenever you need it.
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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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