Vegan Herb-Marinated Olives with Apple Cider Vinegar
Briny, fragrant, and deeply savory, 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 pulls the aromatics — garlic, rosemary, thyme, and a bright strip of orange zest — right into the olives, while ground ginger and turmeric add a subtle, earthy warmth that sets this version apart from anything you'd find in a store jar. The apple cider vinegar brings a gentle tang that balances the richness of the oil beautifully, keeping every bite lively and complex. Everything in this recipe is entirely plant-based, so there's no need to scan labels or swap a single ingredient — it's naturally, effortlessly vegan from start to finish. The hardest part is waiting the hour for the flavors to meld in the fridge, but that rest time is what transforms a simple mix into something that tastes like it's been marinating for days. Serve them at room temperature with a scatter of fresh parsley and watch them disappear fast.
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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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