Turkey Free Mediterranean Marinated Olives
Briny, fragrant, and impossibly easy to pull together, these marinated olives are the kind of appetizer that makes a spread look effortlessly impressive. A mix of Castelvetrano, Kalamata, and Cerignola olives brings a range of textures and flavors — buttery, tangy, meaty — all soaking up a warm infused oil loaded with garlic, rosemary, thyme, lemon zest, turmeric, and ginger. Gently heating the oil with those aromatics is the move that sets this recipe apart, coaxing out deep, layered flavor in just a few minutes on the stove. A finishing splash of fresh lemon juice keeps everything bright and balanced. The longer they sit in the fridge, the better they get, making this a perfect make-ahead option for entertaining or casual snacking. Every single ingredient here is naturally free of poultry in any form, so there's nothing to second-guess — just pure, plant-forward flavor from start to finish. Serve them at room temperature with a scatter of fresh parsley 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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