Fish Free 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 lime zest — then finished with a splash of lime juice and a handful of torn cilantro for a bright, herby punch. The technique of gently heating the oil first is what makes all the difference, coaxing the aromatics into something deeply savory and aromatic before they ever touch the olives. Packaged marinated olives can be a gamble when you're avoiding certain ingredients, but this recipe keeps things completely transparent — every element is a whole, recognizable ingredient you add yourself. After just an hour of marinating at room temperature, the olives have soaked up all that citrusy, spiced goodness and are ready to serve. They work beautifully alongside crusty bread, a cheese board, or just straight from the jar as a bold little snack.
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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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