Breastfeeding Friendly Herb-Marinated Olives with Apple Cider Vinegar
Briny, fragrant, and deeply flavorful, these marinated olives are the kind of snack that feels indulgent without requiring much effort at all. A warm bath of extra-virgin olive oil, apple cider vinegar, garlic, rosemary, thyme, and a strip of orange zest transforms simple olives into something genuinely special. The addition of ground ginger and turmeric gives the marinade a gentle warmth and a boost of anti-inflammatory goodness — both ingredients that nursing parents often want to work into their daily eating. Because you're making these at home with whole, recognizable ingredients, you know exactly what's going into every bite, which matters when you're paying close attention to what you consume. The longer they sit in the fridge, the more the flavors meld and deepen, so they're a great make-ahead option for busy days. Serve them at room temperature alongside cheese, crackers, or whatever else is on the table — they disappear fast.
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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)
Can be omittedflat-leaf parsley
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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