Black Pepper 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 warm bath of extra-virgin olive oil and apple cider vinegar carries sliced garlic, fresh rosemary, thyme, and a bright strip of orange zest into every olive, creating layers of flavor that taste like they took far more effort than they did. Ground ginger and turmeric step in to add that gentle warmth and complexity you might usually expect from peppercorns, making this a genuinely satisfying option for anyone who needs to avoid black pepper without sacrificing depth. The quick stovetop warm-up is key — it blooms the aromatics and gets the olives glistening and fragrant before everything goes into the jar to meld. After a rest in the fridge, the flavors tighten up beautifully, and a scatter of fresh parsley right before serving adds a pop of color and freshness. Serve them at room temperature alongside crusty bread or a cheese board and watch them vanish.
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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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