Soy Free Herb-Marinated Olives with Apple Cider Vinegar
Briny, fragrant, and impossibly easy to pull together, these marinated olives are the kind of appetizer that makes guests think you spent far more effort than you actually did. A quick warm bath in extra-virgin olive oil and apple cider vinegar coaxes the garlic, rosemary, thyme, and orange zest into something deeply aromatic — the vinegar adds a subtle brightness that keeps the richness in check. A pinch of ground ginger and turmeric rounds everything out with a gentle warmth that feels a little unexpected and completely addictive. Every ingredient here is naturally free of soy, so there's no label-scanning or ingredient-swapping required — just straightforward pantry staples doing exactly what they should. The hardest part is waiting the hour for the flavors to meld in the fridge before you dig in. Serve them at room temperature with toothpicks, crusty bread, or alongside a cheese board 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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