Mushroom Free Cilantro-Lime Marinated Olives
Briny olives get a serious glow-up here, bathed in a fragrant warm oil infused with garlic, fresh ginger, lime zest, and a whisper of turmeric. The result is a snack that tastes like it came from a fancy charcuterie spread but takes almost no effort to pull together. A handful of fresh cilantro stirred in at the end keeps things bright and herby, cutting through the richness of the olive oil beautifully. For anyone navigating a fungi-free lifestyle, jarred and marinated olive products at the store can sometimes hide unexpected additives or shared-facility concerns — making this from-scratch version a genuinely stress-free option. The technique is simple: warm the aromatics gently in oil, pour over your olives, and let time do the rest. After an hour of marinating, the olives are deeply flavored and ready to serve straight from the jar. Set them out at a gathering or snack on them solo — either way, they disappear fast.
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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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