Mustard Free Cilantro-Lime Marinated Olives
Briny, bright, and loaded with bold aromatics, these marinated olives are the kind of snack that disappears fast at any gathering. A quick warm bath of olive oil, garlic, fresh ginger, and turmeric blooms the flavors beautifully before everything gets tossed with lime zest, lime juice, and torn cilantro. The result is a jar of olives that tastes far more complex than the effort involved — citrusy, a little earthy, and deeply savory all at once. Store-bought marinated olives can be a minefield if you're avoiding mustard, since many commercial versions sneak in mustard seed or mustard oil as part of the pickling blend. Making your own means you control every single ingredient, and this recipe keeps things clean without sacrificing any of the punchy, layered flavor you'd expect from a good olive bar. The turmeric adds a gorgeous golden hue to the oil while the ginger gives a gentle warmth that plays perfectly off the citrus. Let them sit for at least an hour and the olives soak up every bit of that fragrant marinade. Serve them alongside cheese, crusty bread, or straight from the jar — no judgment here.
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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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