Turkey Free Herb-Marinated Olives with Apple Cider Vinegar
These marinated olives are the kind of appetizer that looks effortlessly impressive but comes together with almost no effort at all. Warm olive oil carries the fragrance of fresh rosemary, thyme, and sliced garlic through the whole mixture, while apple cider vinegar adds a bright, tangy lift that keeps things from feeling heavy. A strip of orange zest, a pinch of turmeric, and a touch of ground ginger round out the flavor in a way that feels genuinely sophisticated. The trick is giving everything at least an hour in the fridge after warming — that resting time is what transforms a simple bowl of olives into something deeply aromatic and layered. Since this is a plant-based snack built entirely around pantry staples and fresh herbs, there's no need to scan labels or worry about hidden animal proteins sneaking in. Scatter a little fresh parsley over the top before serving and set them out with crusty bread or a cheese board for an easy, crowd-pleasing spread.
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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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