Legume Free Herb-Marinated Olives with Apple Cider Vinegar
Briny, fragrant, and deeply savory, these marinated olives are the kind of appetizer that disappears fast no matter where you set them down. 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 crevice of the olives, while ground ginger and turmeric add a subtle warmth that makes the whole thing feel a little unexpected. The technique is simple — just a few minutes on the stovetop to bloom the aromatics, then a slow rest in the fridge to let everything meld together beautifully. Because this recipe is built entirely around whole olives, fresh herbs, and pantry spices, there is nothing here to worry about on the legume front — no bean-based oils, no hidden fillers, just clean, whole ingredients. The apple cider vinegar brings a gentle brightness that balances the richness of the oil without overpowering the herbs. 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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