Hazelnut Free Mediterranean Marinated Olives
Briny, herb-scented, and deeply savory, these marinated olives are the kind of appetizer that makes a simple spread feel genuinely special. A mix of Castelvetrano, Kalamata, and Cerignola olives brings a range of textures and flavors, while warm olive oil infused with garlic, rosemary, thyme, and lemon zest ties everything together in the most aromatic way. A pinch of turmeric and ground ginger adds a subtle warmth that sets this version apart from anything you'd pull off a grocery store shelf. The technique is straightforward — just gently heat the oil with the aromatics until the garlic turns fragrant and golden, then pour it all over the olives and let time do the rest. Store-bought marinated olives can be a gamble when it comes to hidden nut oils or shared processing lines, but making your own means you know exactly what went in. These keep in the fridge for up to five days, so you can make a batch ahead and have something impressive ready to go whenever guests arrive. Bring them back to room temperature, scatter over some fresh parsley, and watch them disappear.
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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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