PCOS Friendly Mediterranean Marinated Olives
Briny, herb-scented, and deeply savory, these marinated olives are the kind of snack that feels indulgent while actually working hard for your body. Olives are rich in healthy monounsaturated fats, and the extra-virgin olive oil used here is one of the most consistently recommended fats for supporting hormonal balance and reducing inflammation — both central concerns when managing PCOS. What makes this recipe especially smart is the addition of ground turmeric and ginger, two anti-inflammatory powerhouses that blend seamlessly into the warm infused oil alongside garlic, rosemary, and thyme. The technique is simple: you gently warm the aromatics in olive oil until fragrant, then pour everything over the olives and let time do the rest. A splash of fresh lemon juice brightens the whole thing and helps the flavors meld beautifully as the olives marinate in the fridge. Serve them at a gathering, alongside a cheese board, or just straight from the jar — they keep for up to five days, so you can prep once and snack all week without reaching for something that'll spike your blood sugar or leave you feeling off.
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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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