Pecan Free Herb-Marinated Olives with Apple Cider Vinegar
These marinated olives are the kind of appetizer that looks like you spent hours on them but comes together with pantry staples and a single small saucepan. Warm olive oil, apple cider vinegar, sliced garlic, rosemary, thyme, and a strip of orange zest all meld together into a fragrant marinade that soaks deep into every olive. A pinch of ground ginger and turmeric add a subtle warmth and earthiness that makes the flavor profile feel genuinely special. The whole process is straightforward — gently heat the aromatics, toss in the olives, then let everything rest in the fridge so the flavors can develop and deepen. Because the ingredient list is clean and entirely plant-based, there's no need to scan labels or worry about cross-contact with tree nuts hiding in a pre-made mix. Serve them at room temperature with a scatter of fresh parsley and watch them disappear before anything else on the table does.
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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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