Lactose Free Mediterranean Marinated Olives
These olives are the kind of thing you set out as a snack and watch disappear before dinner even starts. Warm olive oil is infused with sliced garlic, rosemary, thyme, lemon zest, turmeric, and ginger before being poured straight over a mix of plump, briny olives — the result is deeply aromatic and layered in a way that store-bought marinated olives rarely achieve. Since the whole recipe is built on olive oil, fresh herbs, and citrus, it's naturally free of any dairy without requiring substitutions or workarounds. The longer the olives sit in that fragrant oil, the better they get, making this an ideal make-ahead dish for entertaining or just keeping in the fridge for snacking throughout the week. A finishing scatter of fresh flat-leaf parsley adds a pop of color and brightness right before serving. Bring them to room temperature first and watch how quickly they become the most talked-about thing on the table.
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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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