Brazil Nut Free Cilantro-Lime Marinated Olives
Briny olives get a serious glow-up here, bathed in a warm, fragrant oil infused with garlic, fresh ginger, lime zest, and a whisper of turmeric. The technique is simple but smart — gently heating the aromatics in olive oil coaxes out their flavor before everything gets poured over the olives to marinate and meld. A hit of fresh lime juice and torn cilantro added at the end keeps things bright and herbaceous, balancing the richness of the oil beautifully. Store-bought marinated olives can be hit or miss, and you rarely know exactly what's gone into the jar — making your own means full control over every ingredient. These are endlessly versatile: set them out as a cocktail snack, tuck them alongside a cheese board, or pile them onto a grain bowl for a punchy finishing touch. The longer they sit, the better they get, so don't be shy about making a batch ahead of time.
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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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