Xanthan Gum Free Herb-Marinated Olives with Apple Cider Vinegar
Briny, fragrant, and deeply savory, these marinated olives are the kind of effortless appetizer that looks like you put in way more effort than you actually did. A warm bath of extra-virgin olive oil, apple cider vinegar, sliced garlic, rosemary, thyme, and a strip of orange zest coaxes out layers of flavor that no store-bought jar can match. The ground ginger and turmeric add a subtle warmth and earthiness that makes the whole thing feel a little unexpected in the best way. Because every single ingredient here is a whole, recognizable food, there are no hidden stabilizers or thickeners to worry about — just clean, honest pantry staples doing all the heavy lifting. The technique is simple: warm the aromatics gently, toss in the olives, then let time do the rest in the fridge. Serve them at room temperature with a scatter of fresh parsley and watch them disappear before anything else on the table does.
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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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