Gelatin 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 builds a deeply aromatic base, while lime zest and juice cut right through the richness with a bright, punchy finish. Torn cilantro stirred in at the end keeps everything feeling fresh and vibrant rather than heavy. Many store-bought marinated olives sneak in unexpected additives, so making your own means you know exactly what's going in the jar — and every single ingredient here is naturally free of animal-derived thickeners or setting agents. Just an hour of marinating at room temperature is all it takes for the olives to soak up all those bold aromatics. Serve them alongside crusty bread and a glass of something cold, or set them out as a snack board centerpiece 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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