Capsaicin 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, rosemary, thyme, and a bright strip of orange zest into every crevice of the olives, creating layers of flavor that taste like they took far more effort than they did. Ground ginger and turmeric add gentle warmth and a golden hue without any heat from chili-based spices, making this a smart pick for anyone who needs to avoid capsaicin entirely. So many store-bought marinated olives sneak in crushed red pepper or chili flakes, which means label-reading becomes a whole project — this recipe puts you fully in control of every ingredient. The trick is letting the mixture rest in the fridge for at least an hour after warming, which gives the aromatics time to really sink in and mellow together. Serve them at room temperature with a scatter of fresh parsley and watch them vanish alongside crusty bread, cheese, or a glass of something cold.
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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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