Nutmeg 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 realizes how little effort went into making them. A warm bath of extra-virgin olive oil, sliced garlic, rosemary, and thyme does all the heavy lifting, coaxing the flavors into every olive as they steep. A touch of turmeric and ginger adds a subtle warmth that feels unexpected but completely at home alongside the bright hit of lemon zest and fresh juice. Many store-bought marinated olives rely on spice blends that can hide unwanted ingredients, so making your own means you know exactly what's in the jar — no label-reading required. The longer they sit, the better they get, making this an ideal make-ahead dish for entertaining or snacking throughout the week. Serve them at room temperature with a scatter of fresh parsley and watch them vanish.
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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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