Chicken Free Cilantro-Lime Marinated Olives
These marinated olives are the kind of snack that disappears fast — briny, citrusy, and layered with the warm depth of ginger and turmeric bloomed in good olive oil. The process is simple but the result tastes like something you'd find at a fancy mezze spread. Garlic slices go golden in the oil, lime zest and fresh cilantro bring a bright, herby punch, and the olives soak it all up over a leisurely hour at room temperature. Since every ingredient here is entirely plant-based, there's zero concern about hidden poultry-derived stocks, broths, or flavor enhancers that can sneak into store-bought marinated options. You control exactly what goes in the jar, and what goes in is genuinely delicious. Serve them alongside crusty bread, cheese, or whatever you're sipping — they hold their own as the star of any spread.
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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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