Carrageenan 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 effort involved. A quick infusion of olive oil with garlic, fresh ginger, and turmeric builds a deeply aromatic base, while lime zest and juice cut right through the richness with a bright, zippy finish. Torn cilantro stirred in at the end keeps everything feeling fresh and vibrant rather than heavy. Many jarred or pre-marinated olive products sneak in additives and stabilizers — including carrageenan — to extend shelf life or adjust texture, so making your own is a genuinely smart move if you're trying to keep your snacking clean. All it takes here is real, whole ingredients and about an hour of patient marinating before the olives soak up every bit of that golden, spiced oil. Pile them into a bowl alongside crusty bread or a cheese board and watch them disappear. They also keep beautifully in the fridge, making them a great make-ahead option for entertaining.
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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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