Gut Friendly Mediterranean Marinated Olives
Olives are already a gut-friendly powerhouse, and this recipe leans into that with a warm, fragrant marinade that makes them genuinely irresistible. Extra-virgin olive oil forms the base, gently infused with garlic, rosemary, and thyme — aromatics that are easy on digestion and full of natural goodness. Ground turmeric and ginger add a subtle warmth and bring their well-known soothing properties to every bite, without overwhelming the briny, buttery character of the olives. A strip of lemon zest and a splash of fresh lemon juice brighten the whole thing up, keeping the flavor profile clean and vibrant. The longer these sit in the fridge, the deeper and more complex the marinade becomes — up to five days, if you can wait that long. Serve them at room temperature as part of a spread, alongside cheese, or straight from the jar as a snack that feels indulgent but works with your body rather than against it.
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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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