Peanut Free Herb-Marinated Olives with Apple Cider Vinegar
Briny, fragrant, and deeply savory, these marinated olives are the kind of appetizer that looks effortlessly impressive on any table. A quick warm bath in extra-virgin olive oil and apple cider vinegar coaxes the garlic, rosemary, thyme, and orange zest into something truly aromatic — the vinegar adds a subtle brightness that keeps the richness in check. A pinch of ground ginger and turmeric round out the flavor with just enough warmth to make people ask what your secret is. The whole process takes only minutes on the stovetop, then the olives rest in the fridge to soak up every last bit of that herb-laced oil. Every ingredient here is naturally free from peanuts and peanut-derived oils, so there's no label-scanning or cross-contamination stress — just clean, whole-food ingredients doing their thing. Serve them straight from the jar at room temperature with a scatter of fresh parsley, and watch them disappear before anything else on the spread.
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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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