Dairy 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. Warm olive oil is gently infused with sliced garlic, fresh ginger, lime zest, and a touch of turmeric before being poured over the olives — a simple technique that coaxes every bit of flavor into each bite. A squeeze of fresh lime juice and torn cilantro go in right at the end, keeping the herbs vibrant and fragrant. The whole thing comes together in one small saucepan and a jar, with almost no active effort required. Since every ingredient here is naturally plant-based, there's nothing to swap or second-guess — no butter, no cream, no hidden dairy lurking in a marinade packet. An hour of resting time does most of the heavy lifting, and the result is a deeply savory, citrusy bowl of olives that tastes like something you'd find at a really good mezze spread. Serve them alongside crusty bread, tuck them into a grain bowl, or just eat them straight from the jar — no judgment.
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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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