PCOS Friendly Cilantro-Lime Marinated Olives
Managing blood sugar and inflammation is often at the heart of eating well with PCOS, and this little jar of marinated olives quietly checks both boxes. Olives bring healthy monounsaturated fats, and the extra-virgin olive oil used here only amplifies that benefit — both are widely recognized for supporting hormonal balance and reducing inflammation. Turmeric and fresh ginger add a warm, earthy depth to the marinade while also bringing their well-known anti-inflammatory properties to the table. The bright hit of lime zest and juice keeps everything feeling fresh and lively, so this is far from a boring snack. The process is beautifully simple: warm the aromatics in oil, pour over the olives, and let time do the rest. They're stunning on a cheese board, tossed into a grain bowl, or eaten straight from the jar when you need something satisfying without spiking your blood sugar. Once you've made a batch, you'll want a jar of these in your fridge at all times.
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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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