Hazelnut Free Herb-Marinated Olives with Apple Cider Vinegar
Briny, fragrant, and deeply savory, these marinated olives are the kind of appetizer that disappears fast at any gathering. A warm bath of extra-virgin olive oil and apple cider vinegar carries garlic, rosemary, thyme, and a strip of orange zest into every olive, creating layers of flavor that taste like they took far more effort than they did. The touch of ground ginger and turmeric adds a subtle warmth that makes this marinade feel genuinely special rather than just another oil-and-herb situation. Because the ingredient list is built entirely around pantry staples, fresh herbs, and whole olives, there are no hidden nut-based oils or blended seasonings to second-guess — just clean, straightforward components you can see and trust. Letting the olives rest in the fridge for at least an hour is the real secret move here; the flavors meld and deepen into something that tastes like it came from a specialty deli. Serve them at room temperature with a scatter of fresh parsley and watch them vanish 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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