Eggless Cilantro-Lime Marinated Olives
These marinated olives are the kind of snack that makes people hover near the appetizer table a little longer than they planned. Briny mixed olives get bathed in a warm, fragrant oil infused with garlic, fresh ginger, turmeric, and bright lime zest — then finished with a splash of lime juice and torn cilantro for a flavor combination that feels fresh and a little unexpected. The technique of gently warming the aromatics in olive oil before pouring it over the olives is the secret here, coaxing out deep, layered flavor without any fuss. Since the entire recipe is built around olives, fresh herbs, and pantry staples, there's nothing to second-guess — no hidden additives, no processed ingredients, just clean, bold flavor from start to finish. A one-hour marinate at room temperature is all it takes before they're ready to serve, though they only get better the longer they sit. Pile them into a bowl alongside crusty bread or a cheese board and watch them disappear.
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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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