Coconut 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 realizes they've been snacking. A mix of Castelvetrano, Kalamata, and Cerignola olives brings a range of textures and flavors — buttery, tangy, and meaty all at once — while a warm bath of olive oil, garlic, rosemary, thyme, and lemon zest ties everything together beautifully. The gentle heat blooms the aromatics and coaxes out the earthiness of turmeric and ginger, giving the oil a gorgeous golden hue and a subtle warmth that store-bought versions simply can't match. Because the ingredient list is built entirely around fresh herbs, citrus, and good olive oil, there's nothing hidden to worry about — what you see is exactly what you get. A quick refrigerator rest lets the flavors deepen, and a finishing squeeze of lemon juice keeps everything bright and lively. 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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