Paraben Free Cilantro-Lime Marinated Olives
Briny, bright, and loaded with fresh aromatics, these marinated olives are the kind of snack that disappears faster than you expect. Warming the olive oil with garlic, ginger, turmeric, and lime zest coaxes out deep, layered flavor before the mixture ever touches the olives — it's a small step that makes a huge difference. A splash of fresh lime juice and torn cilantro go in after the heat, keeping their vibrant, grassy notes intact rather than cooking them away. For anyone navigating parabens in packaged foods, store-bought marinated olives can be a minefield of preservatives and mystery "natural flavors," but this recipe uses nothing but whole, recognizable ingredients from start to finish. The result is a glossy, fragrant jar of olives that tastes genuinely gourmet. They're perfect alongside a cheese board, tucked into a grain bowl, or just eaten straight from the jar while you pretend you're saving them for guests.
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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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