Oats 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 sliced garlic, fresh rosemary, thyme, and a strip of orange zest into every olive, while ground ginger and turmeric add a subtle, earthy 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 chill in the fridge to let the flavors deepen and meld. Because every ingredient here is naturally free of grain-based additives, there's no need to scrutinize labels or worry about hidden fillers the way you might with store-bought marinated varieties. A finishing scatter of fresh parsley brightens the dish right before it hits the table. Serve them at room temperature alongside crusty bread, a cheese board, or just straight from the jar — 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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