Chestnut Free Cilantro-Lime Marinated Olives
Briny olives get a serious glow-up here, bathed in a fragrant warm oil infused with garlic, fresh ginger, lime zest, and a whisper of turmeric. The technique is simple but smart — gently heating the olive oil with the aromatics coaxes out deep, layered flavor before the whole mixture is poured over the olives to marinate. Fresh cilantro and a bright squeeze of lime juice round everything out, making each olive taste like it came from a very good Mediterranean pantry. Tree nut allergies can make store-bought marinated olives a gamble, since specialty food products sometimes share production lines with nut-containing items — making a homemade batch the cleanest, most satisfying solution. Every ingredient here is straightforward and easy to verify, so you can serve these with total confidence at a gathering or just snack straight from the jar. They're equally at home on a cheese board, alongside grilled meats, or tucked into a mezze spread, and the longer they sit, 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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