Low Sugar Cilantro-Lime Marinated Olives
Briny, citrusy, and loaded with fresh aromatics, these marinated olives are the kind of effortless appetizer that looks far more impressive than the effort involved. A quick warm infusion of olive oil with garlic, ginger, turmeric, and lime zest does all the heavy lifting, coaxing out deep, layered flavor before the mixture ever hits the olives. Torn cilantro and a bright squeeze of fresh lime juice finish things off, giving every bite a punchy, herbaceous kick. The whole thing comes together with pantry staples and zero sweeteners — no honey glaze, no sugar-spiked marinade, just clean, savory ingredients doing exactly what they're supposed to do. Olives are one of those snacks that can quietly hide added sugars in store-bought marinated versions, so making your own puts you fully in control. Let them sit for at least an hour and the aromatics really sink in, turning a simple jar of olives into something genuinely craveable. Set them out with crusty bread or alongside a cheese board and watch them disappear.
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Learn more →Ingredients
6 servings
- 2 cups mixed olives, pitted or unpitted, drained
- ⅓ cup extra-virgin olive oil
- 2 cloves garlic, thinly sliced
- 1 tsp fresh ginger, finely grated
- 1 tsp lime zest (from about 1 lime)
- 1 tbsp fresh lime juice
- ¼ tsp ground turmeric
- ¼ tsp fine sea salt
- ¼ cup fresh cilantro leaves, roughly torn
- 1 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Combine the olive oil, garlic, ginger, lime zest, turmeric, and salt in a small saucepan over medium-low heat. Warm, stirring occasionally, until the garlic is fragrant and just beginning to turn golden at the edges, about 3–4 minutes. Remove from heat and let cool for 5 minutes.
- 2
Place the drained olives in a jar or airtight container. Pour the warm oil mixture over the olives, then add the lime juice and cilantro (and parsley, if using). Stir gently to coat.
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