Gut Friendly Cilantro-Lime Marinated Olives
These marinated olives are the kind of snack that looks effortless but tastes like you really put in the work. The warm olive oil base carries thinly sliced garlic, fresh ginger, and ground turmeric — a trio that brings serious depth and a gentle anti-inflammatory warmth to every bite. Bright lime zest and juice cut right through the richness, while torn cilantro adds a fresh, herby finish that makes the whole jar feel alive. Olives themselves are a fantastic gut-friendly food, packed with healthy fats and beneficial plant compounds, and marinating them in quality extra-virgin olive oil only amplifies those benefits. The technique here is simple: gently warming the aromatics in oil coaxes out their flavor without destroying any of the good stuff, then the olives soak it all up over a slow, easy rest. Keep a jar in the fridge and you've got a ready-made addition to cheese boards, grain bowls, or just straight off a toothpick when you need something satisfying fast.
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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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