Hazelnut Free Cilantro-Lime Marinated Olives
Briny olives get a serious upgrade here, bathed in a warm, fragrant oil infused with garlic, fresh ginger, lime zest, and a whisper of turmeric. The result is a snack or appetizer that tastes like it came from a specialty shop — bright, herby, and just a little exotic. Gently heating the olive oil with the aromatics before pouring it over the olives is the real trick, coaxing out deep flavor in a way that a cold mix simply can't match. Fresh cilantro and a squeeze of lime juice finish everything off with a citrusy pop that keeps each olive tasting lively. Tree nut allergies can make store-bought marinated olives a gamble, since flavored snack products sometimes share production lines or include unexpected nut-based oils — making a homemade version like this a genuinely smart move. Everything here is straightforward pantry and produce-aisle stuff, with no hidden ingredients to second-guess. Give the jar at least an hour to work its magic, and you'll have a crowd-pleasing bite that's as good alongside cocktails as it is scattered over a cheese board.
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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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