Macadamia Free Herb-Marinated Olives with Apple Cider Vinegar
Briny, fragrant, and packed with layers of flavor, these marinated olives are the kind of appetizer that disappears fast at any gathering. Warm olive oil carries sliced garlic, fresh rosemary, thyme, and a strip of orange zest into every crevice of the olives, while apple cider vinegar adds a gentle brightness that keeps things lively. A pinch each of ground ginger and turmeric rounds out the marinade with subtle warmth and a gorgeous golden hue. The whole process takes just minutes on the stovetop before the olives get tucked into the fridge to soak up all those aromatics. Many store-bought marinated olives can be a gamble when it comes to mixed nut oils or mystery seasonings, but this version puts you fully in control of every ingredient. Scatter a little fresh parsley over the top before serving and set them out at room temperature — they're endlessly snackable alongside crusty bread or a cheese board.
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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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