Cinnamon Free Cilantro-Lime Marinated Olives
Briny, bright, and loaded with bold aromatics, these marinated olives are the kind of appetizer that disappears fast. A warm bath of extra-virgin olive oil, sliced garlic, fresh ginger, and turmeric does all the heavy lifting, infusing every olive with deep, savory flavor before the lime zest and juice bring a citrusy punch that wakes the whole thing up. Torn cilantro stirred in at the end keeps things fresh and herbaceous, making the finished jar look as good as it tastes. For anyone avoiding cinnamon, store-bought marinated olives can be a real gamble — spice blends and "Mediterranean-style" seasonings often sneak it in without much fanfare. This recipe keeps full control in your hands, using a short, clean list of ingredients where every flavor is intentional and nothing is hidden. The turmeric and ginger bring warmth and depth without any of the sweet-spice notes that can make other olive preparations off-limits. The technique is simple: a quick warm infusion on the stovetop, then a patient hour-long rest that lets the olives soak up every layer of flavor. They're perfect alongside cheese and crusty bread, scattered over a grain bowl, or just eaten straight from the jar with a toothpick.
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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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