Macadamia Free Cilantro-Lime Marinated Olives
Briny olives get a serious glow-up here, bathed in a warm, fragrant oil infused with garlic, fresh ginger, lime zest, and a whisper of turmeric. The result is a jar of something that looks and tastes like it came from a fancy specialty shop — but you made it on your stovetop in under ten minutes. Cilantro and a squeeze of fresh lime juice bring a bright, herby finish that cuts right through the richness of the olive oil. This is the kind of snack that disappears fast at a dinner party, especially when you set it out with good crusty bread or a cheese board. Store-bought marinated olives often come loaded with mystery ingredients and mixed nut garnishes, so making your own means you know exactly what's in the jar. The one-hour marinating time is all the patience you need, and the longer they sit, the deeper and more complex the flavor gets.
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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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