Mustard 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 realizes how little effort went into making them. A warm bath of extra-virgin olive oil, sliced garlic, rosemary, thyme, and lemon zest does all the heavy lifting, coaxing the aromatics into something far more complex than the sum of their parts. A pinch of turmeric and ground ginger add a subtle warmth that sets this version apart from anything you'd grab off a deli shelf. Many store-bought marinated olives and prepared antipasto mixes sneak in mustard or mustard-based vinaigrettes as a flavor booster, so making your own is the cleanest way to stay safe without sacrificing any sophistication. Every ingredient here is straightforward and easy to verify, which means you can serve these with total confidence at a dinner party or casual gathering. They actually get better the longer they sit in the fridge, so making them a day ahead is not just allowed — it's encouraged.
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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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