Celery Free Cilantro-Lime Marinated Olives
These marinated olives are the kind of appetizer that disappears from the bowl before you even sit down. Briny mixed olives get bathed in a warm, fragrant oil infused with garlic, fresh ginger, lime zest, and a whisper of turmeric, then finished with bright lime juice and torn cilantro for a flavor that's bold, citrusy, and completely addictive. The technique of gently warming the aromatics in olive oil first is the real secret — it coaxes out every bit of flavor before the olives ever hit the jar. One hour of marinating is all it takes, though leaving them longer only makes things better. Store-bought marinated olives often sneak in unexpected ingredients, so making your own means you know exactly what's in there — and this combination is honestly hard to beat. Serve them alongside crusty bread, a cheese board, or just straight from the jar as a snack you won't feel guilty about.
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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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