Honey Free Cilantro-Lime Marinated Olives
Briny, citrusy, and loaded with fresh aromatics, these marinated olives are the kind of effortless appetizer that looks like you put in way more effort than you actually did. The warm olive oil is infused with garlic, fresh ginger, lime zest, and a touch of turmeric before it's poured over the olives, letting every single one soak up that fragrant, golden marinade. A hit of fresh lime juice and torn cilantro added at the end keeps things bright and lively. Many store-bought marinated olives sneak in sweeteners you might not expect, so making your own means you know exactly what's in the jar. The whole process is simple — a few minutes on the stovetop, a gentle stir, and then patience while the olives do their thing. These are perfect alongside a cheese board, served with crusty bread, or just eaten straight from the jar while no one is watching.
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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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