Dairy Free Mediterranean Marinated Olives
These olives are the kind of appetizer that makes guests think you spent hours in the kitchen, when really the prep is almost effortless. A warm bath of extra-virgin olive oil, sliced garlic, fresh rosemary, thyme, and bright lemon zest does all the heavy lifting, coaxing deep, layered flavor into every olive. The addition of ground turmeric and ginger is a subtle but brilliant move — it gives the marinade a gentle warmth that sets this version apart from anything you'd find in a store. Because the whole recipe is built on olive oil, fresh herbs, and citrus, there's nothing to swap or worry about — it's naturally free of dairy without any compromise to richness or satisfaction. Letting the olives rest in the fridge for at least an hour (or up to five days) means the flavors keep getting better, making this a perfect make-ahead option for entertaining. Finish with a scatter of fresh flat-leaf parsley and serve at room temperature alongside crusty bread or a charcuterie spread for a seriously impressive, zero-fuss bite.
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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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