Paleo Mediterranean Marinated Olives
Olives are already a snack-board staple, but this marinated version takes them somewhere genuinely special. A warm bath of extra-virgin olive oil, sliced garlic, fresh rosemary, thyme, and lemon zest transforms even a humble jar of mixed olives into something that tastes like it came from a good Mediterranean deli. The addition of ground turmeric and ginger gives the oil a subtle warmth and depth that you won't find in most store-bought versions — and every single ingredient here is completely grain-free and unprocessed. Gently heating the aromatics together before pouring them over the olives is the move that makes this recipe work; it blooms the spices and coaxes the garlic into something mellow and fragrant rather than sharp. The longer they sit, the better they get, so making a batch the night before is genuinely rewarded. Serve them at room temperature with a scatter of fresh parsley and watch them disappear fast.
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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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