MSG Free Mediterranean Marinated Olives
Briny, fragrant, and deeply savory, these marinated olives are the kind of appetizer that disappears from the table before anyone even realizes how little effort went into making them. A warm bath of extra-virgin olive oil, sliced garlic, fresh rosemary and thyme, and a bright strip of lemon zest transforms a simple jar of mixed olives into something that tastes genuinely special. The touch of turmeric and ginger adds a subtle warmth that sets these apart from anything you'd find pre-marinated at the store — and unlike those store-bought versions, every ingredient here is clean and straightforward with no hidden additives or flavor enhancers to worry about. Warming the oil gently with the aromatics is the key step: it coaxes out the fragrance of the herbs and mellows the garlic into something almost sweet. A splash of fresh lemon juice at the end keeps everything bright and balanced. They're ready after an hour in the fridge but honestly even better the next day, making them a perfect make-ahead option for entertaining or snacking all week long.
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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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