Seed Oil Free Herb-Marinated Olives with Apple Cider Vinegar
Briny, fragrant, and deeply savory, these marinated olives are the kind of effortless appetizer that looks far more impressive than the work involved. Extra-virgin olive oil does all the heavy lifting here — it's the only fat in the marinade, which means there's no canola, sunflower, or any other refined seed oil anywhere near the pan. Warming the oil with garlic, rosemary, thyme, orange zest, ginger, and turmeric coaxes out layers of flavor that a cold marinade simply can't match. The apple cider vinegar adds just enough brightness to cut through the richness of the olives without overpowering the herbs. After a quick rest in the fridge, the olives soak up every bit of that aromatic oil and come out tasting like something from a specialty deli counter. 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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