Mustard Free Herb-Marinated Olives with Apple Cider Vinegar
Briny, fragrant, and deeply savory, these marinated olives are the kind of appetizer that disappears fast at any gathering. A warm bath of extra-virgin olive oil and apple cider vinegar carries garlic, rosemary, thyme, and a strip of orange zest into every crevice of the olives, while ground ginger and turmeric add a subtle, earthy warmth that makes the whole thing feel a little unexpected. Many store-bought marinated olives sneak in condiment-based ingredients or pre-made dressings that can hide mustard in the form of seeds, powder, or extract — here, every single ingredient is straightforward and easy to verify. The technique is simple: a gentle warm-through on the stovetop, then a slow rest in the fridge so the flavors really bloom. Serve them at room temperature with a scatter of fresh parsley and watch them vanish before the main course even hits the table. They're equally at home alongside a cheese board, tucked into a mezze spread, or just eaten straight from the jar with a toothpick — no judgment.
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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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