Gluten 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 makes a spread look effortlessly impressive. A warm bath of extra-virgin olive oil and apple cider vinegar carries sliced garlic, fresh rosemary, thyme, and a strip of orange zest into every olive, while ground ginger and turmeric add a subtle warmth that keeps things interesting. The whole thing comes together in one small saucepan in just a few minutes, then gets better as it rests in the fridge — the longer it sits, the deeper the flavor. Every single ingredient here is naturally free of gluten, so there's no label-checking or substitution stress involved; it's just good, clean cooking. Serve them straight from the jar at a party, tuck them onto a cheese board, or snack on them straight from the fridge — they hold up beautifully either way. A scatter of fresh flat-leaf parsley right before serving adds a pop of color that makes the whole dish look like it came from a specialty deli counter.
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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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