Lupin 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 olive oil and apple cider vinegar pulls the garlic, rosemary, thyme, and orange zest together into a marinade that clings to every olive and just keeps getting better as it sits in the fridge. The touch of ground ginger and turmeric adds a subtle warmth that makes the flavor profile feel a little unexpected and completely addictive. For anyone navigating lupin sensitivities, this recipe is naturally worry-free — every ingredient is straightforward, with no flour blends or legume-based fillers hiding anywhere in the mix. That matters more than you might think, since lupin flour quietly shows up in a surprising number of store-bought marinated or seasoned products. Serve them straight from the jar at a gathering, alongside cheese and crusty bread, or just snack on them straight — no judgment. A scatter of fresh parsley right before serving brightens everything up and makes the whole bowl look genuinely beautiful.
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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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