Nitrate & Nitrite 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 sits down. A warm bath of extra-virgin olive oil, sliced garlic, fresh rosemary, thyme, and lemon zest does all the heavy lifting here, infusing every olive with layers of herby, citrusy flavor. A pinch of turmeric and ground ginger add a subtle warmth that makes this feel a little more interesting than your average olive bowl. The whole thing comes together in one small saucepan, and the longer the olives sit in that aromatic oil, the better they taste — up to five days in the fridge, if they last that long. For anyone navigating processed-meat-heavy charcuterie spreads or store-bought marinated options loaded with preservatives, this recipe is a breath of fresh air: every single ingredient is whole, clean, and straightforward. Serve them at room temperature with a scatter of fresh parsley and watch them become the most talked-about thing on the board.
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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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