Peanut Free Mediterranean Marinated Olives
These marinated olives are the kind of appetizer that looks like you spent hours on them but comes together with just a handful of pantry staples and a small saucepan. A mix of Castelvetrano, Kalamata, and Cerignola olives gets bathed in warm olive oil infused with garlic, rosemary, thyme, lemon zest, turmeric, and ginger — a combination that's aromatic, bright, and just a little unexpected. The gentle heat blooms all those flavors together before they're poured straight over the olives, so every bite is deeply savory with a citrusy lift. Store-bought marinated olives can be a gamble when it comes to shared facilities and mystery seasonings, but making them at home means you know exactly what's in the jar. The longer they sit in the fridge, the better they get — up to five days, if they last that long. Bring them back to room temperature, scatter over some fresh parsley, and set them out with crusty bread or a cheese board 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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