Eggless Mediterranean Marinated Olives
Briny, fragrant, and impossibly easy to pull together, these marinated olives are the kind of appetizer that makes a spread look effortlessly impressive. A mix of Castelvetrano, Kalamata, and Cerignola olives gets bathed in warm extra-virgin olive oil infused with garlic, rosemary, thyme, lemon zest, turmeric, and ginger — a combination that smells incredible the moment it hits the pan. The gentle heat coaxes all those aromatics into the oil, so by the time it's poured over the olives, every single one soaks up that layered, herby flavor. A splash of fresh lemon juice at the end keeps everything bright and balanced. This is naturally free from eggs at every step, with no tricky substitutions needed — just real ingredients doing exactly what they're supposed to do. The longer the olives sit in the fridge, the better they taste, making this a perfect make-ahead option for entertaining or casual snacking throughout the week. Scatter some fresh parsley on top before serving and set them out with crusty bread or a cheese board for a Mediterranean-inspired bite that disappears fast.
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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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