Cashew Free Herb-Marinated Olives with Apple Cider Vinegar
Briny, fragrant, and just a little unexpected, these marinated olives are the kind of appetizer that disappears fast at any gathering. A warm bath of extra-virgin olive oil, apple cider vinegar, garlic, and fresh herbs coaxes deep flavor into every olive, while orange zest, ground ginger, and turmeric add a subtle warmth that keeps people reaching back for more. The technique is simple — just a few minutes on the stovetop to bloom the aromatics, then a slow rest in the fridge to let everything meld together beautifully. Because this recipe is built entirely from whole, straightforward ingredients, there's no need to scan labels or second-guess anything hiding in a store-bought blend. Tree nut concerns are completely off the table here — every component is clean and easy to verify. Serve them straight from the jar at a party, alongside crusty bread and good cheese, or tuck them into a charcuterie spread for an instant upgrade. A scatter of fresh parsley right before serving adds a bright, finishing touch that makes the whole dish look as good as it tastes.
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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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