Macadamia Free Mediterranean Marinated Olives
Briny, herb-scented, and deeply savory, these marinated olives are the kind of appetizer that disappears from the table before anyone even sits down. A warm bath of extra-virgin olive oil carries sliced garlic, fresh rosemary, thyme, and lemon zest into every crevice of the olives, while a pinch of turmeric and ginger add a subtle warmth that makes the whole thing feel a little unexpected. The technique is simple — just a few minutes on the stovetop — but the result tastes like something you'd find at a Mediterranean market. Letting them rest in the fridge for at least an hour (or up to five days) means the flavors keep deepening, so they're actually better made ahead. Every ingredient here is straightforward and naturally free from tree nut concerns, so there's no need to scrutinize labels or worry about what's lurking in a store-bought version. A scatter of fresh parsley right before serving adds a pop of color and brightness that makes them look as good as they taste. Set them out with crusty bread and good company, and they'll be gone before you know it.
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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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