Rice Free Mediterranean Marinated Olives
Briny, herb-scented, and deeply savory, these marinated olives are the kind of appetizer that disappears from the table before anyone realizes how little effort went into making them. A warm bath of extra-virgin olive oil carries sliced garlic, rosemary, thyme, and lemon zest into every crevice of the olives, while a pinch of turmeric and ginger add a subtle warmth that makes the whole thing feel a little unexpected and a lot addictive. The longer they sit in the fridge, the better they get — up to five days, if they last that long. This is naturally a grain-free, rice-free situation from start to finish, with zero fillers or starchy binders to worry about, just clean, bold Mediterranean flavors. Serve them straight from the jar at room temperature with a scatter of fresh parsley, and they instantly elevate any spread, cheese board, or pre-dinner snack moment. Castelvetrano, Kalamata, and Cerignola each bring their own personality to the mix, so every bite is a little different.
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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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