Nutmeg Free Cilantro-Lime Marinated Olives
Briny, citrusy, and fragrant with fresh herbs, these marinated olives are the kind of effortless appetizer that looks like you put in way more effort than you actually did. A warm bath of extra-virgin olive oil, sliced garlic, fresh ginger, and ground turmeric does all the heavy lifting, infusing the olives with layers of flavor before a hit of lime zest and juice brightens everything up. Cilantro adds a fresh, herby finish that makes the whole jar feel alive. Many store-bought marinated olives rely on spice blends that can sneak in unexpected ingredients, so making your own means you know exactly what's in there — and these are completely free of any warming spices like nutmeg that often show up in similar recipes. The hardest part is waiting the hour for the aromatics to fully work their way into the olives, but a quick shake of the jar halfway through keeps things moving. Serve them straight from the jar at room temperature alongside crusty bread, cheese, or just a cold drink — 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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