High Fructose Corn Syrup 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 touch of turmeric into every crevice of the olives, creating layers of flavor that taste like you spent way more effort than you actually did. The whole process is refreshingly straightforward — a quick warm on the stovetop, a pour, a stir, and then the jar does the rest of the work for you. Every ingredient here is whole and unprocessed, so there's no need to squint at a label hunting for sneaky sweeteners or additives that tend to creep into store-bought marinated olives. Fresh cilantro and a squeeze of lime juice finish things off with a citrusy lift that makes the whole jar feel alive. These are equally at home on a cheese board, alongside grilled meats, or just eaten straight from the jar with a toothpick — no judgment. Make a batch ahead of time and let them sit; the longer they marinate, the more irresistible they get.
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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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