Artificial Flavors Free Herb-Marinated Olives with Apple Cider Vinegar
Briny, fragrant, and deeply savory, these marinated olives are the kind of appetizer that disappears fast at any gathering. A quick warm bath in extra-virgin olive oil and apple cider vinegar coaxes the garlic, rosemary, thyme, and orange zest into a marinade that clings to every olive beautifully. The touch of ground ginger and turmeric adds a subtle warmth that makes the whole thing feel a little more interesting than your average olive bowl. Store-bought marinated olives often sneak in natural and artificial flavor additives to mimic that slow-infused taste — here, every bit of flavor comes straight from real herbs, fresh citrus zest, and pantry spices you can actually name. The technique is simple: gently warm the aromatics, coat the olives, and let time do the rest in the fridge. Finishing with a scatter of fresh flat-leaf parsley brightens the whole dish right before it hits the table. Make a jar ahead of time and you've got an effortlessly impressive snack ready to go whenever you need it.
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Learn more →Ingredients
6 servings
- 2 cups mixed olives, pitted or unpitted, drained
- ¼ cup extra-virgin olive oil
- 2 tbsp apple cider vinegar
- 3 cloves garlic, thinly sliced
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1 strip orange zest (about 3 inches long)
- ¼ tsp ground ginger
- ¼ tsp ground turmeric
- ¼ tsp fine sea salt
- 1 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Combine the olive oil, apple cider vinegar, garlic, rosemary, thyme, orange zest, ground ginger, turmeric, and sea salt in a small saucepan over medium-low heat. Warm, stirring once or twice, until the garlic is fragrant and just beginning to turn golden at the edges, about 3–4 minutes. Watch closely so the garlic does not brown.
- 2
Add the drained olives to the saucepan and stir to coat. Heat for 1 minute, until the olives are warmed through and glistening.
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