Barley Free Herb-Marinated Olives with Apple Cider Vinegar
These marinated olives are the kind of appetizer that looks effortlessly impressive but comes together with almost no effort at all. Warm olive oil, apple cider vinegar, and a handful of fresh herbs create a fragrant marinade that soaks deep into every olive, layering in brightness, earthiness, and a subtle citrus lift from the orange zest. A pinch of ground ginger and turmeric add just enough warmth to make the flavor profile feel a little unexpected and completely addictive. The whole thing comes together in one small saucepan, then gets better as it rests in the fridge — the longer it sits, the more the aromatics bloom. For anyone navigating grain sensitivities, this recipe is naturally free of any grain-based ingredients, relying entirely on whole, clean pantry staples you can feel confident about. Serve them at room temperature alongside crusty bread, a cheese board, or just straight from the jar — no judgment here.
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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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