Lactose Free Herb-Marinated Olives with Apple Cider Vinegar
Briny, fragrant, and deeply savory, these marinated olives are the kind of effortless appetizer that looks like you spent way more time than you actually did. A quick warm bath in extra-virgin olive oil and apple cider vinegar pulls the garlic, rosemary, thyme, orange zest, ginger, and turmeric together into a marinade that is genuinely complex and a little addictive. The apple cider vinegar adds a subtle brightness that cuts through the richness of the oil and makes every olive taste more alive. Since every single ingredient here is naturally free of dairy, there is no swapping or substituting required — this recipe just works as written, no modifications needed. The hardest part is waiting the hour in the fridge for the flavors to fully develop, but that rest time is what takes these from good to great. Serve them at room temperature with toothpicks at a party, alongside a cheese board for guests who can eat dairy, or just straight from the jar as a snack you absolutely deserve.
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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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