Seed Oil Free Mediterranean Marinated Olives
These marinated olives are the kind of appetizer that looks like you put in way more effort than you actually did. A mix of plump, buttery varieties gets bathed in warm extra-virgin olive oil infused with garlic, rosemary, thyme, lemon zest, turmeric, and ginger — the result is deeply aromatic and absolutely addictive. For anyone avoiding industrially processed seed oils, this recipe is a natural fit, since the only fat here is genuine extra-virgin olive oil, which does double duty as both the cooking medium and the marinade base. Warming the oil gently with the aromatics is the move that makes everything come together — it coaxes out the fragrance of the herbs and softens the garlic just enough without losing any of its bite. A splash of fresh lemon juice stirred in at the end keeps the whole thing bright and balanced. The longer they sit in the fridge, the better they get, so this is a great make-ahead option for a dinner party spread or a lazy weekend snack board. Serve them at room temperature with good bread, cheese, 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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