Pregnancy Friendly Mediterranean Marinated Olives
These olives are the kind of snack that makes a simple cheese board feel like a full Mediterranean spread. Fragrant with rosemary, thyme, and lemon zest, and warmed through with a gentle bloom of turmeric and ginger, they hit every savory, herby note you could want. The whole process is straightforward — you're essentially making a quick infused oil on the stovetop and pouring it over your olives to let everything meld together in the fridge. Olives are a great source of healthy monounsaturated fats, and this recipe keeps the ingredient list clean and recognizable, which matters when you're being more intentional about what goes into your body. The anti-inflammatory spices are a thoughtful touch that fits naturally into a nourishing eating approach without feeling like a compromise on flavor. They keep in the refrigerator for up to five days, so you can make a batch ahead and have something genuinely delicious ready to reach for whenever a craving hits. Serve them alongside crusty bread, fresh vegetables, or just straight from the jar — no judgment.
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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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