Wheat Free Herb-Marinated Olives with Apple Cider Vinegar
These olives are the kind of appetizer that disappears before you even sit down. Mixed olives get warmed in a fragrant bath of extra-virgin olive oil, apple cider vinegar, sliced garlic, rosemary, thyme, and a strip of orange zest, then finished with ground ginger and turmeric for a subtle warmth that makes the whole thing feel a little unexpected. The apple cider vinegar adds a bright, tangy edge that balances the richness of the oil beautifully. Everything here is naturally free of wheat and grain-based ingredients, so there's no need to scrutinize labels or worry about hidden fillers the way you might with store-bought marinated olives. A short rest in the fridge lets the flavors deepen and meld, and the result is something that tastes far more complex than the effort involved. Serve them at room temperature with a scatter of fresh parsley 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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