Nitrate & Nitrite Free Herb-Marinated Olives with Apple Cider Vinegar
Olives are one of those snacks that feel effortlessly sophisticated, and this marinated version takes them somewhere truly special. A warm bath of extra-virgin olive oil, apple cider vinegar, fresh rosemary, thyme, and a strip of orange zest coaxes out layers of flavor that taste like they came from a fancy charcuterie spread — not your own stovetop. The touch of ground ginger and turmeric adds a subtle warmth that makes the whole thing feel a little unexpected in the best way. For anyone avoiding nitrates and nitrites, this recipe is a natural fit — every ingredient is a whole, clean pantry staple with nothing processed or cured in sight. Store-bought marinated olives can be a minefield of preservatives and additives, so making your own gives you full control over exactly what goes in the jar. The hardest part is waiting the hour for the flavors to meld in the fridge before you dig in. Serve them at room temperature with a scatter of fresh parsley and watch them disappear fast.
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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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