Capsaicin Free Cilantro-Lime Marinated Olives
Briny, bright, and deeply aromatic, these marinated olives are the kind of effortless appetizer that looks far more impressive than the effort involved. A quick warm bath of olive oil, garlic, fresh ginger, and turmeric coaxes out incredible depth of flavor before the whole thing gets a hit of lime zest, lime juice, and torn cilantro. For anyone navigating a capsaicin sensitivity, store-bought marinated olives can be a minefield — many are packed with chili flakes, crushed red pepper, or spicy pepperoncini that sneak in without much fanfare on the label. This recipe keeps every bit of that bold, complex character using aromatics that bring warmth and brightness without any heat. The turmeric adds an earthy, golden richness while the citrus keeps things lively and fresh. After just an hour of marinating, the olives soak up all those layers and become something genuinely special. 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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