High Fructose Corn Syrup Free Mediterranean Marinated Olives

Total time1 hr 15 min

Prep time10 min

Cook time5 min

High Fructose Corn Syrup 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 like you really tried. A warm bath of extra-virgin olive oil, sliced garlic, fresh rosemary, thyme, and lemon zest does all the heavy lifting, infusing the olives with layers of herbaceous, citrusy depth. A pinch of turmeric and ginger adds just enough warmth to make the flavor profile feel a little unexpected — in the best way. Store-bought flavored olives and marinated snacks are notorious for sneaking in sweeteners and additives you'd rather avoid, so making your own puts you completely in control of every ingredient. Everything here is whole, real, and straightforward — no syrups, no fillers, just good olive oil and fresh aromatics doing their thing. The longer the olives sit in that infused oil, the better they get, so making them a day ahead is genuinely rewarded. Serve them alongside crusty bread, cheese, or charcuterie and watch them disappear.

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Ingredients

6 servings

1 ½ cups mixed olives (such as castelvetrano, kalamata, and cerignola), pitted or whole
Kvuzat Yavne Mixed Olives, 19 oz Gustare Vita Mixed Olives Sprouts Farmers Market Organic Pitted Mixed Olives
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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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