BHA & BHT Free Cilantro-Lime Marinated Olives
Briny, citrusy, and fragrant with warm spice, these marinated olives are the kind of effortless appetizer that looks far more impressive than the work involved. A quick infused oil — built from extra-virgin olive oil, fresh garlic, ginger, turmeric, and lime zest — gets poured over the olives while still warm, pulling all those aromatics deep into every bite. The fresh cilantro and a bright squeeze of lime juice added at the end keep things lively and herbaceous rather than heavy. Many jarred or store-bought marinated olives rely on synthetic preservatives like BHA and BHT to extend shelf life, but this recipe uses nothing but whole, recognizable ingredients, so you know exactly what you're eating. After just an hour of marinating at room temperature, the oil turns golden and impossibly fragrant, and the olives are ready to serve straight from the jar. 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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