Candida Diet Friendly Herb-Marinated Olives with Apple Cider Vinegar

Total time1 hr 15 min

Prep time10 min

Cook time5 min

Candida Diet Friendly Herb-Marinated Olives with Apple Cider Vinegar

Olives are one of those snacks that feel indulgent without actually working against you, and this marinated version takes them somewhere genuinely special. The marinade is built on extra-virgin olive oil and raw apple cider vinegar — both staples that support a low-sugar, anti-fungal approach to eating — layered with garlic, rosemary, thyme, ginger, and turmeric for a flavor combination that is warm, herby, and a little citrusy from the orange zest. Gently warming everything together in a saucepan lets the aromatics bloom without losing their potency, and the olives soak up every bit of that fragrant oil as they rest in the fridge. The result is a bowl of glossy, deeply savory olives that taste like something from a specialty deli counter. Store-bought marinated olives often sneak in sweeteners, wine vinegars, or preservatives that can be tricky to navigate, so making your own puts you fully in control of every ingredient. Serve them at room temperature alongside other clean snacks, or just eat them straight from the jar — no judgment here.

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Ingredients

6 servings

2 cups mixed olives, pitted or unpitted, drained
Kvuzat Yavne Mixed Olives, 19 oz Sprouts Farmers Market Organic Pitted Mixed Olives
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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)
Ingredient note
This recipe uses the outer peel of the orange for its aroma, not the fruit or its juice, so it adds virtually no sugar. That is very likely fine on a candida diet. If you prefer to always avoid orange, please tap it and change its rating to Red.
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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