Wheat Free Mediterranean Marinated Olives
Briny, buttery, and perfumed with herbs, these marinated olives are the kind of appetizer that makes a simple spread feel genuinely impressive. A warm bath of extra-virgin olive oil carries sliced garlic, rosemary, thyme, and lemon zest into every crevice of the olives, while a pinch of turmeric and ginger add a subtle, unexpected warmth that keeps people reaching back in. The whole thing comes together in one small saucepan and a jar — no complicated technique required. Since olives and their aromatics are naturally free of wheat and gluten-containing grains, there's no substitution gymnastics needed here; the recipe just works as written. Store-bought marinated olives can be a gamble when it comes to undisclosed additives or shared production lines, so making your own puts you fully in control of every ingredient. They keep in the fridge for up to five days, which means you can prep them ahead and have a ready-made snack or party starter on hand all week. Serve them at room temperature alongside cheese, charcuterie, or crusty bread for everyone else at the table.
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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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