Pescatarian Herb-Marinated Olives with Apple Cider Vinegar
These marinated olives are the kind of appetizer that looks effortlessly impressive but comes together with almost no effort at all. Warm olive oil, apple cider vinegar, and a handful of aromatics — garlic, rosemary, thyme, orange zest, ginger, and turmeric — transform a simple jar of mixed olives into something genuinely special. The trick is gently warming everything together in a saucepan so the garlic turns fragrant and golden without burning, letting all those flavors bloom before the olives ever hit the bowl. A stint in the fridge lets the marinade really sink in, so by the time you're ready to serve, every olive is deeply savory with a bright, citrusy edge. This is a naturally meat-free dish that fits a seafood-forward lifestyle without any substitutions or workarounds — just pantry staples doing their best work. Scatter a little fresh parsley on top before serving and set them out at room temperature for maximum flavor. Whether you're putting together a grazing spread or just want something to snack on with a glass of wine, these olives are hard to stop eating.
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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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