Nitrate & Nitrite Free Cilantro-Lime Marinated Olives
These briny, citrus-kissed olives are the kind of effortless appetizer that looks far more impressive than the work involved. Gently warming the olive oil with garlic, fresh ginger, lime zest, and turmeric coaxes out deep, layered flavor before the mixture ever hits the olives — it's a small step that makes a huge difference. Torn cilantro and a bright squeeze of lime juice round everything out with a fresh, herby punch that keeps each bite lively. For anyone navigating processed meats and cured snacks at the store, olives marinated at home like this are a genuinely satisfying alternative — no curing agents, no preservatives, just clean, real ingredients you can see and smell. The turmeric adds a gorgeous golden hue to the oil while the garlic slowly turns fragrant and just golden at the edges, making the whole jar look as good as it tastes. Let them sit for an hour and the aromatics sink right in, turning simple olives into something you'll want to set out at every gathering. Serve them straight from the jar at room temperature alongside crusty bread or a cheese board 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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