Beef Free Cilantro-Lime Marinated Olives
These marinated olives are the kind of snack that disappears fast — briny, citrusy, and layered with warm aromatics that make them feel far more special than the effort involved. Gently warming garlic, fresh ginger, lime zest, and turmeric in olive oil before pouring it over the olives is the move that sets this recipe apart, coaxing out deep, fragrant flavor without any cooking fuss. A hit of fresh lime juice and torn cilantro added at the end keeps everything bright and lively. The whole thing comes together in one small saucepan and a jar, which means minimal cleanup and maximum reward. Every ingredient here is naturally plant-based and completely free of any meat or animal-derived fats, so there's nothing to second-guess on the label. They're perfect alongside a cheese board, tucked into a mezze spread, or honestly just eaten straight from the jar while standing at the counter.
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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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