Pork 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 in under ten minutes of active cooking. Warming the olive oil with apple cider vinegar, sliced garlic, rosemary, thyme, and a strip of orange zest coaxes out layers of flavor that taste far more complex than the ingredient list suggests. The ground ginger and turmeric add a subtle warmth and earthiness that sets this apart from any jar you'd find on a grocery store shelf. Everything is naturally free of pork and pork-derived ingredients, so there's no label-reading stress — just honest, whole-food pantry staples doing their thing. After a quick chill in the fridge, the olives soak up all those aromatics and turn glossy, fragrant, and completely irresistible. Serve them at room temperature alongside crusty bread, cheese, or charcuterie, 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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