Pistachio 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, rosemary, thyme, and a strip of orange zest into every olive, creating layers of flavor that taste far more complex than the effort involved. The addition of ground ginger and turmeric gives the marinade a subtle warmth and earthiness that sets this recipe apart from a basic herb-and-oil soak. Everything comes together in a single small saucepan, then the olives rest in the fridge to soak up all those aromatics — the longer they sit, the better they get. For anyone navigating tree nut allergies, this is a naturally safe snack option since every ingredient is straightforward and easy to verify at the store. Serve them at room temperature with a scatter of fresh parsley and watch them vanish before the main course even hits the table.
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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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