Sesame 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 faster than you'd expect. A quick warm bath in olive oil and apple cider vinegar pulls the aromatics — garlic, rosemary, thyme, and a bright strip of orange zest — right into the olives, giving every bite serious depth. Ground ginger and turmeric add a subtle warmth that makes this feel a little more interesting than your average marinated olive situation. Many store-bought flavored olives and antipasto mixes sneak in unexpected ingredients, so making your own means you know exactly what's in the jar. The method is genuinely simple: a few minutes on the stovetop, then a rest in the fridge to let everything meld together. Serve them at room temperature with toothpicks, pile them onto a cheese board, or just eat them straight from the jar — no judgment here.
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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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