Lupin Free Mediterranean Marinated Olives
Briny, fragrant, and impossibly easy to pull together, these marinated olives are the kind of appetizer that makes a simple spread feel genuinely special. A mix of plump varieties like Castelvetrano, Kalamata, and Cerignola gets bathed in warm olive oil infused with garlic, rosemary, thyme, lemon zest, turmeric, and ginger — a combination that smells incredible and tastes even better. The gentle heat on the stovetop coaxes all those aromatics into the oil before it's poured straight over the olives, so every bite carries that layered, herby depth. For anyone navigating lupin sensitivities, this recipe is naturally worry-free — every ingredient here is clean and straightforward, with no legume-derived fillers or flour blends hiding in the mix the way they sometimes do in store-bought marinated products. The olives only get better as they sit, making them ideal for prepping ahead and pulling out when guests arrive. Finish with a scatter of fresh parsley and serve at room temperature for maximum flavor payoff.
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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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