Gluten Free 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 warm bath of extra-virgin olive oil carries sliced garlic, fresh rosemary, thyme, and lemon zest into every crevice of the olives, while a pinch of turmeric and ginger add a subtle, unexpected warmth that keeps people reaching back in. Because olives and good olive oil are naturally free of gluten, there's no swapping or substituting required here — this recipe just works, no modifications needed. The hardest part is waiting the hour (or longer) for the flavors to fully bloom in the fridge, but that patience pays off in a deeply savory, aromatic result. Serve them alongside cheese, crusty gluten-free bread, or simply on their own as a cocktail snack, and don't skip bringing them back to room temperature before serving — that's when the oil turns silky and the herbs really sing.
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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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