Pescatarian Mediterranean Marinated Olives
These marinated olives are the kind of appetizer that makes a simple spread feel genuinely impressive. A mix of Castelvetrano, Kalamata, and Cerignola olives brings a range of buttery, briny, and meaty textures, while warm olive oil infused with garlic, rosemary, thyme, and lemon zest ties everything together in the most aromatic way. The unexpected addition of ground turmeric and ginger gives the marinade a subtle warmth that sets this apart from anything you'd pull off a grocery store shelf. The technique is straightforward — you're essentially blooming the aromatics in oil on the stovetop, then letting the olives soak up all that flavor in the fridge. A minimum of one hour does the job, but leaving them overnight makes them even better. They're naturally plant-forward and completely free of meat, so they fit effortlessly into a pescatarian lifestyle without any substitutions or workarounds. Serve them alongside crusty bread, a cheese board, or just straight from the jar — no judgment here.
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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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