Brazil Nut Free Herb-Marinated Olives with Apple Cider Vinegar
Warm, glistening olives steeped in fragrant herbs and a bright hit of apple cider vinegar — this is the kind of appetizer that disappears fast. A quick pass over gentle heat blooms the garlic, rosemary, thyme, and orange zest into the olive oil, creating a marinade that's layered and deeply aromatic. Ground ginger and turmeric add a subtle warmth that makes the whole thing feel a little unexpected in the best way. The apple cider vinegar cuts through the richness of the oil and the brininess of the olives, keeping every bite lively and balanced. Because this recipe is built entirely from whole, straightforward pantry ingredients, there's no need to scrutinize labels for hidden allergens or worry about cross-contact from specialty nut products. A chill in the fridge lets the flavors fully meld, and a scatter of fresh parsley right before serving adds a pop of color. Set them out with crusty bread or alongside 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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