Citric Acid Free Herb-Marinated Olives with Apple Cider Vinegar
Marinated olives are one of those effortless appetizers that look far more impressive than the effort involved, and this version delivers serious depth of flavor through a handful of pantry staples and fresh herbs. The trick here is warming everything together — olive oil, apple cider vinegar, garlic, rosemary, thyme, and a strip of orange zest — so the aromatics bloom and the olives soak up every bit of that fragrant, tangy marinade. Apple cider vinegar steps in as the acidifying agent, making this a smart swap for anyone who needs to avoid citric acid, which shows up as a preservative or flavor enhancer in a surprising number of jarred olive products. Ground ginger and turmeric add a subtle warmth that makes the flavor profile feel a little unexpected and genuinely special. After a quick rest in the fridge, the olives are glossy, deeply savory, and ready to serve at room temperature alongside bread, cheese, or whatever you're pouring. A scatter of fresh parsley right before serving brightens everything up without complicating a recipe that's already doing a lot with very little.
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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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