Coconut Free Herb-Marinated Olives with Apple Cider Vinegar
Briny, fragrant, and deeply savory, these marinated olives are the kind of effortless appetizer that looks like you spent way more time than you actually did. A quick warm bath in olive oil and apple cider vinegar carries garlic, rosemary, thyme, orange zest, ginger, and turmeric straight into every olive, building layers of flavor that only get better as they sit in the fridge. The apple cider vinegar adds a gentle brightness that balances the richness of the oil without overpowering the herbs — it's a surprisingly elegant move for such a simple technique. Every single ingredient here is naturally free of coconut in any form, so there's no need to scrutinize labels or swap anything out. Serve them straight from the jar at a dinner party, scatter them across a cheese board, or snack on them straight from the fridge — they hold up beautifully either way. A finishing handful of fresh parsley adds a pop of color if you want to dress things up before guests arrive.
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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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