Gluten Free Cilantro-Lime Marinated Olives
Briny, bright, and loaded with bold aromatics, these marinated olives are the kind of snack that disappears fast at any gathering. Warm olive oil carries sliced garlic, fresh ginger, lime zest, and a whisper of turmeric into every crevice of the olives, creating layers of flavor that taste far more complex than the effort involved. A splash of fresh lime juice and torn cilantro go in at the end, keeping the herbs vibrant and the whole thing tasting alive. Because every single ingredient here is naturally free of gluten, there's no label-reading stress or ingredient swapping required — just straightforward, confident cooking. The hardest part is waiting the hour for the olives to soak up all that fragrant oil, but the payoff is absolutely worth it. Serve them alongside cheese, charcuterie, or honestly just a toothpick and good company.
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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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