Emulsifier Free Cilantro-Lime Marinated Olives
Briny, citrusy, and fragrant with warm spice, these marinated olives are the kind of effortless appetizer that looks far more impressive than the effort involved. A quick infusion of olive oil with garlic, fresh ginger, and turmeric creates a deeply aromatic base, and the lime zest and juice cut right through the richness with a bright, zippy finish. Torn cilantro folded in at the end keeps things fresh and herby rather than heavy. Store-bought marinated olives are a minefield for anyone avoiding emulsifiers, since commercial versions often sneak in additives to stabilize the brine or extend shelf life — making this simple homemade version a genuinely satisfying alternative. Every ingredient here is whole and straightforward: real citrus, fresh aromatics, good olive oil, nothing processed or hidden. The olives only need an hour to soak up all that flavor, though they get even better if you let them sit longer. Set them out with crusty bread or alongside 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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