Yeast Free Mediterranean Marinated Olives
Briny, herb-scented, and deeply savory, these marinated olives are the kind of appetizer that disappears from the table before you even sit down. A warm bath of extra-virgin olive oil, sliced garlic, rosemary, thyme, and lemon zest does all the heavy lifting here, coaxing out layers of flavor that taste like they took far more effort than they actually did. A pinch of turmeric and ground ginger add a subtle warmth that makes this feel a little more interesting than your average olive bowl. Because the whole recipe is built around whole, unprocessed ingredients — no vinegars with hidden additives, no packaged seasonings — it fits naturally into a yeast-free lifestyle without any substitutions or workarounds. The longer you let the olives sit in that fragrant oil, the better they get, making this a perfect make-ahead option for entertaining or snacking through the week. Serve them at room temperature with a scatter of fresh parsley and watch them vanish.
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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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