Lactose Free Cilantro-Lime Marinated Olives
These marinated olives are the kind of snack that makes people hover near the appetizer table a little longer than they planned. Briny mixed olives get bathed in a warm, fragrant oil infused with garlic, fresh ginger, turmeric, and lime zest — then finished with a bright squeeze of lime juice and torn cilantro leaves for a flavor that's bold, herby, and just a little unexpected. The gentle stovetop warming step is the real secret here, coaxing all those aromatics into the olive oil before it ever touches the olives. Naturally free of any dairy, this recipe doesn't require any swaps or substitutions — every ingredient is already doing exactly what it should. After just an hour of marinating, the olives soak up the citrusy, spiced oil and transform into something that tastes far more impressive than the effort involved. Serve them straight from the jar at room temperature alongside crusty bread or a cheese board, and watch them disappear.
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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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