Eosinophilic Esophagitis Friendly Mediterranean Marinated Olives
These olives are a stunning little appetizer that prove simple ingredients can deliver serious flavor. Briny, buttery olives get bathed in warm extra-virgin olive oil infused with garlic, rosemary, thyme, and a bright strip of lemon zest — the result is aromatic, rich, and completely addictive. A touch of turmeric and ginger adds gentle warmth without any heat, making this a snack that feels sophisticated but is genuinely easy on the system. For anyone navigating a restricted ingredient list, this recipe is a breath of fresh air — every component is whole, recognizable, and free from the common triggers that make so many store-bought snacks off-limits. The slow infusion process does all the heavy lifting, so the longer the olives sit in that fragrant oil, the more deeply flavored they become. Serve them alongside a simple charcuterie spread or straight from the jar at room temperature, and watch them disappear 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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