Vegetarian 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. Warming the olive oil with apple cider vinegar, sliced garlic, rosemary, thyme, and a strip of orange zest coaxes out layers of flavor that a cold marinade simply can't match. The ground ginger and turmeric add a subtle warmth and golden hue that sets this version apart from anything you'd find in a store-bought jar. After a quick rest in the fridge, the olives soak up every bit of that aromatic oil, turning deeply savory with a bright, citrusy edge. This is a naturally plant-based dish with no substitutions or workarounds needed — just good olive oil, fresh herbs, and a little patience. Serve them straight from the jar at a dinner party, alongside crusty bread, or as part of a cheese board 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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