Eosinophilic Esophagitis Friendly Cilantro-Lime Marinated Olives
Briny, citrusy, and deeply aromatic, these marinated olives are the kind of snack that disappears faster than you'd expect. A warm bath of extra-virgin olive oil, sliced garlic, fresh ginger, and ground turmeric does the heavy lifting here, infusing every olive with layers of flavor before the lime zest and juice brighten the whole thing up. Fresh cilantro torn right into the jar adds a pop of herbal freshness that makes these feel genuinely special rather than something you grabbed off a shelf. For anyone navigating eosinophilic esophagitis, store-bought marinated olives can be a minefield of mystery spices, preservatives, and trigger ingredients — making a homemade version like this one a real relief. Every single ingredient is straightforward and easy to verify, so you stay in complete control of what goes into the jar. The technique is simple too: a quick warm infusion on the stovetop, a gentle stir, and then a patient hour of marinating does all the work. Serve them alongside a simple meal or set them out as a starter and watch them vanish.
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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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