Walnut 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 earthy, citrusy, and just a little unexpected. The technique is straightforward: gently warming the aromatics in oil coaxes out their flavor before everything gets poured over the olives to steep. A splash of fresh lemon juice at the end keeps things bright and balanced. The longer they sit, the better they get, making this a perfect make-ahead option for entertaining or snacking throughout the week. Every ingredient here is clean and whole, so there's no need to squint at a label or worry about hidden additives sneaking in. Scatter some fresh parsley on top before serving 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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