Emulsifier Free Herb-Marinated Olives with Apple Cider Vinegar
Marinated olives from a jar are convenient, but store-bought versions often sneak in emulsifiers and stabilizers to extend shelf life or maintain texture — which makes them a no-go for anyone keeping their ingredient list truly clean. This version keeps everything beautifully straightforward: good olives, extra-virgin olive oil, apple cider vinegar, and a lineup of fresh herbs and aromatics that do all the heavy lifting. Warming the garlic, rosemary, thyme, and orange zest together in the oil first is the move that makes this recipe special — it blooms the flavors in a way that a cold marinade simply can't match. The ground ginger and turmeric add a subtle warmth and earthiness that you'll notice without being able to immediately place, which makes these olives genuinely interesting to snack on. After a quick rest in the fridge, the olives soak up every bit of that fragrant, tangy marinade and come out tasting like something you'd find at a really good antipasto bar. Scatter a little fresh parsley over the top before serving and they look as impressive as they taste. These are perfect alongside a cheese board, tucked into a mezze spread, or honestly just eaten straight from the bowl.
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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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