Pecan 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, sliced garlic, fresh ginger, turmeric, and lime zest coaxes out deep, layered flavor before the whole mixture gets poured over the olives to do its magic. Fresh cilantro and a squeeze of lime juice round everything out with a citrusy, herby finish that feels anything but ordinary. The ingredient list is refreshingly straightforward — no nuts, no nut oils, no hidden surprises — just pantry staples and fresh produce working together beautifully. Store-bought marinated olives can be a gamble when it comes to what's actually in the jar, so making your own puts you completely in control. After just an hour of marinating at room temperature, the olives soak up every bit of that fragrant, golden oil and become something genuinely special. Set them out with crusty bread or alongside a cheese board and watch them vanish.
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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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