Low Iodine Mediterranean Marinated Olives
Olives are one of those ingredients that feel instantly festive, and this marinated version takes them somewhere truly special. Warm olive oil infused with garlic, rosemary, thyme, lemon zest, turmeric, and ginger gets poured right over the olives, so every bite is layered with fragrant, herby depth. The technique is simple — just a few minutes on the stovetop — but the result tastes like something you'd find at a Mediterranean table that took all day to prepare. For anyone navigating iodine restrictions, olives and fresh herbs are naturally a safe and satisfying choice, and this recipe leans entirely on whole, straightforward ingredients with no hidden additives to second-guess. A squeeze of fresh lemon juice at the end brightens everything up and keeps the flavor lively rather than heavy. The longer these sit in the fridge, the better they get, making them an ideal make-ahead snack or appetizer. Scatter a little fresh parsley over the top before serving and they look as good as they taste.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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