Anti Inflammatory Cilantro-Lime Marinated Olives
These marinated olives are the kind of snack that looks effortless but tastes like you put in serious effort. The combination of bright lime zest, fresh cilantro, and warm turmeric gives every olive a bold, layered flavor that's hard to stop eating. What makes this recipe particularly smart is how naturally it leans into ingredients with well-known anti-inflammatory properties — extra-virgin olive oil, fresh ginger, garlic, and turmeric all show up here doing real work, not just adding color. Warming the oil gently with the garlic and ginger before it ever touches the olives is the move that makes everything taste deeply infused rather than just coated. A jar of these on the counter is genuinely one of the easiest ways to keep something nourishing and satisfying within arm's reach. They're great alongside a cheese board, tucked into a grain bowl, or eaten straight from the jar — no judgment.
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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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