Honey Free Herb-Marinated Olives with Apple Cider Vinegar
Marinated olives sound fancy, but this recipe is genuinely one of the easiest things you can make ahead for a gathering or a quiet night in. The marinade is built around extra-virgin olive oil and apple cider vinegar, which gives the olives a bright, tangy backbone without any sweetness getting in the way. Garlic, rosemary, thyme, and a strip of orange zest go into the warm oil together, filling your kitchen with an aroma that's equal parts Mediterranean and cozy. A pinch of ground ginger and turmeric add a subtle warmth and golden depth that makes this feel a little more interesting than your average bar snack. Many store-bought marinated olives sneak in honey or sweetened vinegars to round out the flavor, so making your own is the cleanest way to keep things completely free of added sweeteners. The olives only need an hour in the fridge to soak everything up, but they get even better overnight — making them a perfect make-ahead appetizer. Serve them at room temperature with a scatter of fresh parsley and watch them disappear.
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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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