Shellfish Free Herb-Marinated Olives with Apple Cider Vinegar
Briny, fragrant, and just a little unexpected, these marinated olives are the kind of appetizer that disappears fast at any gathering. Warming the olive oil with garlic, fresh rosemary, thyme, and a strip of orange zest coaxes out layers of aroma that a cold marinade simply can't match. A splash of apple cider vinegar cuts through the richness of the oil, while ground ginger and turmeric add a subtle warmth that makes the flavor profile genuinely interesting. The whole thing comes together in one small saucepan, then gets better as it sits in the fridge — the olives soak up every bit of that herby, citrusy marinade. Since every ingredient here is straightforward and plant-based, there's no need to scrutinize labels for hidden seafood-derived additives or worry about cross-contact from processed snack foods. Serve them at room temperature with crusty bread or alongside a cheese board, and finish with a scatter of fresh parsley for a pop of color.
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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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