Coconut Free Cilantro-Lime Marinated Olives
Briny, bright, and loaded with bold aromatics, these marinated olives are the kind of snack that disappears fast at any gathering. A quick warm bath of extra-virgin olive oil, sliced garlic, fresh ginger, and ground turmeric builds a deeply fragrant base, while lime zest and lime juice cut right through the richness. Fresh cilantro gets stirred in at the end, adding a pop of herby freshness that makes every olive feel alive. Many store-bought marinated olives sneak in unexpected ingredients, so making your own means you know exactly what's in the jar — and this recipe keeps things clean and straightforward from start to finish. The hardest part is waiting the hour for the olives to soak up all that flavor, but the payoff is absolutely worth it. Serve them alongside crusty bread, a cheese board, or just straight from the jar — no judgment here.
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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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