Gelatin Free Herb-Marinated Olives with Apple Cider Vinegar
Briny, fragrant, and deeply savory, these herb-marinated olives are the kind of appetizer that disappears fast at any gathering. Warm olive oil carries rosemary, thyme, sliced garlic, and a bright strip of orange zest into every crevice of the olives, while apple cider vinegar adds a gentle tang that keeps the whole thing lively. A pinch of ground ginger and turmeric give the marinade a subtle warmth that you might not be able to place immediately, but you'll definitely notice it. Many store-bought marinated olives rely on additives or preservatives that can be hard to vet, so making your own from scratch puts you fully in control of every ingredient. Everything here is straightforwardly plant-based and pantry-friendly — no hidden animal-derived thickeners or stabilizers to worry about. The flavors deepen as the olives rest in the fridge, so this is a great make-ahead option for entertaining or snacking throughout the week. Serve them at room temperature with a scatter of fresh parsley and watch them vanish.
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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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