Legume Free Mediterranean Marinated Olives
These olives are the kind of appetizer that makes a simple spread feel genuinely special. A warm bath of extra-virgin olive oil, sliced garlic, rosemary, thyme, and lemon zest does all the heavy lifting, coaxing deep, fragrant flavor into every olive before you even take a bite. A pinch of turmeric and ground ginger adds a subtle warmth that sets these apart from anything you'd pull straight from a jar at the store. The technique is straightforward — just a few minutes on the stovetop to bloom the aromatics, then a pour-over that lets the olives soak everything up as they cool. For anyone navigating legume-free eating, olives are a naturally safe and satisfying choice, and this recipe keeps every ingredient clean and easy to verify. A finishing squeeze of lemon juice brightens the whole thing, and a scatter of fresh parsley makes them look like they came from a Mediterranean mezze table. Make them the night before and they'll only get better.
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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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