MSG Free Cilantro-Lime Marinated Olives
These marinated olives are the kind of snack that disappears fast — briny, citrusy, and layered with warm aromatics that make them feel far more special than the effort involved. Gently warming the olive oil with garlic, fresh ginger, and turmeric coaxes out deep, fragrant flavor before it ever touches the olives, so every bite is infused rather than just coated. A hit of lime zest and fresh lime juice keeps things bright, while torn cilantro adds a herby lift that ties the whole jar together. Store-bought flavored olives can be a minefield of hidden additives and flavor enhancers, but this recipe is built entirely from whole, recognizable ingredients — nothing processed, nothing mysterious. The marinade comes together in one small saucepan and needs just an hour to work its magic, making this an easy make-ahead option for a cheese board, cocktail hour, or a weeknight nibble. Serve them at room temperature so the oil stays silky and the aromatics stay vibrant.
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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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