Cashew Free Cilantro-Lime Marinated Olives
Briny, bright, and loaded with bold aromatics, these marinated olives are the kind of appetizer that disappears fast at any gathering. A quick warm bath of olive oil, sliced garlic, fresh ginger, turmeric, and lime zest coaxes out deep, layered flavor before the whole mixture gets poured over the olives to do its magic. The lime juice and torn cilantro added at the end keep things fresh and vibrant, balancing the richness of the oil beautifully. Store-bought flavored olives can be a gamble when you're avoiding certain nuts — shared facilities and mystery "natural flavors" make label-reading exhausting — but making your own means you know exactly what's in the jar. The technique is simple: warm the aromatics, pour, marinate, done. They're equally at home on a charcuterie board, alongside crusty bread, or just scooped straight from the jar as a snack. Make a batch ahead of time and let them sit — the longer they marinate, the better they get.
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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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