Seeds Free Herb-Marinated Olives with Apple Cider Vinegar
These olives are the kind of appetizer that makes guests think you spent far more effort than you actually did. A warm bath of extra-virgin olive oil, apple cider vinegar, fresh rosemary, thyme, and a strip of orange zest transforms a simple jar of mixed olives into something genuinely special. The ground ginger and turmeric add a subtle warmth and golden depth that you just don't get from store-bought marinated olives. Because the marinade is built entirely from whole herbs, aromatics, and spices — with no seeds or seed-derived oils in sight — this recipe is naturally safe for anyone avoiding seeds without any substitutions required. The technique is straightforward: gently warm the aromatics until the garlic turns fragrant, toss in the olives, then let everything mingle in the fridge so the flavors really sink in. A scatter of fresh parsley right before serving brightens the whole bowl. Set them out at room temperature with toothpicks and watch them disappear.
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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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