High Fructose Corn Syrup 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 spent hours on them. Warming the olive oil with apple cider vinegar, sliced garlic, rosemary, thyme, and a strip of orange zest coaxes out layers of flavor that bottled marinades simply can't match — and without any of the sweeteners or additives that sneak into store-bought versions. That's the real win here: every single ingredient is clean and recognizable, so there's no guesswork about what's actually in the bowl. The ground ginger and turmeric add a subtle warmth that makes these olives feel a little unexpected and a lot more interesting than the standard jarred variety. After a quick rest in the fridge, the aromatics meld into the oil and the olives soak up everything beautifully. Serve them at room temperature with a scatter of fresh parsley and watch them disappear 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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