Tree Nut Free Mediterranean Marinated Olives
Briny, fragrant, and impossibly easy to pull together, these marinated olives are the kind of appetizer that makes a simple spread feel genuinely special. A mix of Castelvetrano, Kalamata, and Cerignola olives gets bathed in warm olive oil infused with garlic, rosemary, thyme, lemon zest, turmeric, and ginger — a combination that's aromatic and a little unexpected in the best way. The technique is straightforward: gently warming the oil draws out the flavors of the herbs and spices before everything gets poured over the olives to marinate. Store-bought marinated olives often come with mystery ingredients or added flavors you didn't ask for, so making your own means you know exactly what's in the jar. These are completely free of tree nuts at every step, with no nut oils or nut-based garnishes sneaking in — just clean, bold Mediterranean flavors. They keep in the fridge for up to five days, which means you can make them ahead and let the flavors deepen before your guests arrive. Finish with a scatter of fresh parsley and set them out with good bread, and watch them disappear.
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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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