Eggless Herb-Marinated Olives with Apple Cider Vinegar
These marinated olives are the kind of appetizer that looks effortlessly impressive but comes together with almost no effort at all. Warm olive oil, apple cider vinegar, sliced garlic, fresh rosemary, thyme, and a strip of orange zest all meld together in a small saucepan, creating a fragrant marinade that clings to every olive. A pinch of ground ginger and turmeric add a subtle warmth and depth that makes this feel like something you'd find at a really good wine bar. The trick is letting the whole thing rest in the fridge for at least an hour — that's when the flavors truly bloom and the olives soak up all that herby, citrusy goodness. Since the recipe is built entirely around pantry staples, fresh herbs, and good olive oil, there's nothing to swap or second-guess — it's naturally free of eggs without any workarounds. Serve them at room temperature with a scatter of fresh parsley on top, and watch them disappear 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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