Chicken Free Herb-Marinated Olives with Apple Cider Vinegar
These olives are the kind of appetizer that looks effortlessly impressive but comes together with almost no effort at all. Briny mixed olives get warmed in a fragrant bath of extra-virgin olive oil, apple cider vinegar, sliced garlic, rosemary, thyme, and a strip of orange zest that makes the whole thing smell incredible. A pinch of ground ginger and turmeric add a subtle warmth and depth that sets this apart from any jar of plain marinated olives you'd find at the store. The brief time on the stove is really just to coax the aromatics into the oil — the real magic happens in the fridge, where everything melds into something rich, tangy, and deeply savory. This is a completely plant-forward snack built entirely on pantry staples and fresh herbs, so there's zero guesswork about what's in it. Serve them at room temperature with crusty bread, alongside a cheese board, or just straight from the bowl — they disappear fast either way.
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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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