Pescatarian 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, and ground turmeric does all the heavy lifting — coaxing out deep, fragrant flavor before the olives even hit the jar. A hit of lime zest and juice cuts through the richness, while torn cilantro leaves bring a fresh, herby finish that makes every bite feel lively. The whole process is beautifully hands-off: a few minutes on the stovetop, a gentle pour, and then time does the rest as the olives soak up every layer of that spiced oil. These are naturally plant-forward and completely free of meat, making them an effortless fit for pescatarian snacking or entertaining without any substitutions required. Serve them alongside crusty bread, a cheese board, or just straight from the jar — no judgment here.
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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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