Citric Acid Free Mediterranean Marinated Olives
Briny, herb-scented, and deeply savory, these marinated olives are the kind of appetizer that disappears from the table before anyone even sits down. A warm bath of extra-virgin olive oil, sliced garlic, rosemary, and thyme does all the heavy lifting, coaxing the olives into something far more complex than anything you'd pull from a store-bought jar. A strip of lemon zest and a small splash of fresh lemon juice add brightness without relying on citric acid as a preservative — which is exactly the hidden ingredient that makes so many packaged olive products off-limits. Ground turmeric and ginger round out the flavor with a subtle warmth that feels unexpected but completely at home alongside the Mediterranean herbs. The longer these sit in the fridge, the better they get, making them a genuinely effortless make-ahead snack or starter. Serve them alongside crusty bread, a cheese board, or just straight from the jar — no judgment here.
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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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