Rice Free Herb-Marinated Olives with Apple Cider Vinegar
Briny, fragrant, and deeply savory, these marinated olives are the kind of appetizer that disappears from the table before anyone even sits down. A warm bath of extra-virgin olive oil and apple cider vinegar carries sliced garlic, fresh rosemary, thyme, and a strip of orange zest into every crevice of the olives, while ground ginger and turmeric add a subtle, earthy warmth that makes the whole thing feel a little unexpected. The process is beautifully simple — just a few minutes on the stovetop to bloom the aromatics, then a patient rest in the fridge to let the flavors deepen and meld. Because every single ingredient here is naturally grain-free and rice-free, there is absolutely nothing to second-guess or swap out. Store-bought marinated olives often come with vague ingredient lists and mystery additives, but making your own means you know exactly what went into the jar. Serve them at room temperature alongside crusty bread, cheese, or charcuterie, and finish with a scatter of fresh flat-leaf parsley for a pop of color. These keep beautifully in the refrigerator, which means you can make them ahead and have something genuinely impressive ready to go whenever you need it.
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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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