Citric Acid Free Cilantro-Lime Marinated Olives
These marinated olives are the kind of snack that disappears fast — briny, fragrant, and layered with warm aromatics that make a simple bowl of olives feel genuinely special. The marinade starts with gently warmed olive oil infused with sliced garlic, fresh ginger, and a pinch of turmeric, which blooms everything together into something deeply savory and a little exotic. Fresh lime zest and a splash of lime juice bring the brightness you'd normally get from citric acid, so you're not missing a thing — just using real, whole ingredients instead of the processed additive that shows up in so many store-bought versions. Torn cilantro stirred in at the end keeps the herb flavor vivid and green rather than cooked-down and muted. The whole thing comes together in one small saucepan and a jar, with most of the magic happening during a hands-off marinating hour on the counter. Serve them alongside cheese, crusty bread, or just straight from the jar — they're that good.
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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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