Yeast Free Herb-Marinated Olives with Apple Cider Vinegar
These olives are the kind of appetizer that disappears before anyone even sits down. Warm olive oil, apple cider vinegar, fresh rosemary and thyme, sliced garlic, and a bright strip of orange zest come together in a quick stovetop marinade that smells absolutely incredible while it cooks. The ground ginger and turmeric add a subtle, earthy warmth that makes this feel far more special than a standard olive dish. Because everything here is built from whole, straightforward ingredients, there's no need to scrutinize labels for hidden fermented additives or vinegars that might not work for a yeast-free approach — apple cider vinegar fits the bill cleanly. The hardest part is waiting the hour for the flavors to fully develop in the fridge, but the payoff is a deeply aromatic, glossy bowl of olives that tastes like something from a good Mediterranean restaurant. 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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