Rice Free Cilantro-Lime Marinated Olives
These marinated olives are the kind of snack that makes a simple spread feel genuinely impressive. Briny mixed olives get bathed in a warm, fragrant oil infused with garlic, fresh ginger, turmeric, and lime zest — then finished with a bright squeeze of lime juice and torn cilantro leaves for a flavor that's bold, herby, and a little citrusy all at once. The technique of gently warming the aromatics in olive oil before pouring it over the olives is a small step that makes a huge difference, coaxing out every bit of flavor before the marinade soaks in. Naturally free from grains and starches, this recipe is a genuinely effortless fit for anyone navigating a rice-free lifestyle without wanting to sacrifice anything on the snack table. Just an hour at room temperature is all it takes for the olives to soak up the aromatics, though they only get better the longer they sit. Set them out alongside cheese, crusty bread for others, or cured meats and watch them disappear faster than you'd expect.
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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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