Shellfish Free Mediterranean Marinated Olives
Briny, fragrant, and deeply savory, these marinated olives are the kind of appetizer that disappears from the table before you even sit down. A mix of Castelvetrano, Kalamata, and Cerignola olives gets bathed in warm extra-virgin olive oil infused with sliced garlic, rosemary, thyme, and a long strip of lemon zest — the result is something that tastes far more impressive than the effort involved. A pinch of turmeric and ground ginger add a subtle warmth that sets these apart from anything you'd find in a jar at the store. The technique is simple: gently heat the oil with the aromatics until the garlic just turns golden, then pour it straight over the olives and let time do the rest. After at least an hour in the fridge — or ideally overnight — the flavors meld into something genuinely special. These are naturally free from any seafood or shellfish concerns, making them a worry-free addition to a charcuterie spread, a dinner party starter, or an everyday snack. A scatter of fresh parsley right before serving adds a pop of color and brightness that pulls the whole dish together.
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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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