Tree Nut Free Herb-Marinated Olives with Apple Cider Vinegar
Briny, fragrant, and deeply savory, these marinated olives are the kind of appetizer that disappears fast at any gathering. A warm bath of extra-virgin olive oil and apple cider vinegar carries garlic, rosemary, thyme, and orange zest into every crevice of the olives, while ground ginger and turmeric add a subtle, earthy warmth that makes the whole thing feel a little unexpected. The technique is simple — just a few minutes on the stovetop to bloom the aromatics, then a slow rest in the fridge to let the flavors fully develop. Store-bought marinated olives often come loaded with mystery ingredients or processed in facilities that handle all kinds of allergens, so making your own gives you complete control over what goes in the jar. Everything here is naturally free of tree nuts, with no substitutions or workarounds needed — just honest, whole ingredients doing their job beautifully. A scatter of fresh parsley before serving brightens the whole dish and makes it look as good as it tastes. Set them out with crusty bread or a cheese board and watch them vanish.
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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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