Black Pepper Free Cilantro-Lime Marinated Olives
Briny, citrusy, and fragrant with warm aromatics, these marinated olives are the kind of effortless appetizer that looks far more impressive than the effort involved. A quick infused oil of garlic, fresh ginger, turmeric, and lime zest gets gently warmed on the stove before being poured over the olives, letting all those flavors meld together beautifully. The lime juice and torn cilantro go in right after, keeping the herbs bright and fresh rather than wilted. For anyone avoiding black pepper, store-bought marinated olives can be a minefield — most recipes and commercial versions lean heavily on peppercorns as a default seasoning. Here, the heat and depth come entirely from ginger and turmeric instead, so you get that same complexity without any compromise. After just an hour of marinating at room temperature, the olives are glossy, punchy, and completely addictive alongside crusty bread or a cheese board.
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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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