Legume Free Cilantro-Lime Marinated Olives
Briny, citrusy, and fragrant with warm spice, these marinated olives are the kind of effortless appetizer that looks far more impressive than the work involved. A quick infused oil — built from garlic, fresh ginger, turmeric, and lime zest — gets poured over the olives while still warm, coaxing every aromatic right into the fruit. A splash of fresh lime juice and a handful of torn cilantro round things out with brightness that cuts right through the richness of the oil. The whole thing comes together in one small saucepan and a jar, which means cleanup is practically nothing. For anyone navigating a legume-free lifestyle, olives are a naturally safe and satisfying snack base — no hidden bean flours, no soy-based fillers, just whole ingredients you can see and trust. Let them sit for at least an hour and the transformation is remarkable; the oil turns silky and deeply perfumed, and the olives soak up every layer of flavor. Set them out with toothpicks at your next gathering 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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