Oats Free Mediterranean Marinated Olives
Briny, buttery, and perfumed with warm spices, these marinated olives are the kind of appetizer that makes a simple gathering feel effortlessly sophisticated. A mix of Castelvetrano, Kalamata, and Cerignola olives brings a range of textures and flavors, while a quick infusion of garlic, rosemary, thyme, and lemon zest in warm olive oil coaxes out every bit of their Mediterranean character. The addition of turmeric and ginger is a subtle but brilliant move — it adds a gentle warmth that sets these apart from anything you'd pull off a grocery store shelf. Because every single ingredient here is naturally grain-free, there's zero concern about hidden oat derivatives or cross-contact from processed seasonings. The technique is straightforward: warm the oil with aromatics, pour it over the olives, and let time do the rest. They keep in the fridge for up to five days, which means you can prep them ahead and have something genuinely impressive ready to go whenever guests arrive. Serve them at room temperature with a scatter of fresh parsley and watch them disappear.
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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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