Carrageenan Free Herb-Marinated Olives with Apple Cider Vinegar
Briny, fragrant, and layered with warm spice, these marinated olives are the kind of appetizer that disappears fast at any gathering. The marinade is built from extra-virgin olive oil, apple cider vinegar, fresh rosemary and thyme, orange zest, and a pinch each of ginger and turmeric — all gently warmed together until the garlic turns golden and everything smells incredible. Many store-bought marinated olives contain additives and stabilizers that can be hard to track down on a label, so making your own puts you fully in control of every ingredient. The apple cider vinegar adds a subtle brightness that balances the richness of the oil and the earthiness of the herbs beautifully. A short rest in the fridge lets all those flavors meld and deepen, so the olives taste even better than they smell. Serve them at room temperature with a scatter of fresh parsley and watch them vanish before anything else on the table does.
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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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