Fish Free Herb-Marinated Olives with Apple Cider Vinegar
Briny, fragrant, and impossibly easy to pull together, these marinated olives are the kind of appetizer that looks like you put in way more effort than you actually did. A quick warm bath in olive oil and apple cider vinegar with sliced garlic, rosemary, thyme, and a strip of orange zest transforms a simple jar of olives into something genuinely special. The ground ginger and turmeric add a subtle warmth and golden hue that makes the whole thing feel a little unexpected in the best way. Because this recipe is built entirely from pantry staples, fresh herbs, and citrus, there's nothing to second-guess — no hidden seafood-derived ingredients, no anchovy paste lurking in a marinade, just clean, plant-forward flavors all the way through. After a short rest in the fridge, the olives soak up every layer of that aromatic oil, so the longer you wait, the better they get. Scatter a little fresh parsley on top before serving and set them out at room temperature for a snack or starter that disappears fast.
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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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