Seed Oil Free Cilantro-Lime Marinated Olives
These marinated olives are the kind of snack that disappears fast — briny, citrusy, and layered with the warm depth of garlic, ginger, and turmeric. The marinade comes together in a single small saucepan, and the slow infusion of aromatics into good extra-virgin olive oil is what makes every olive taste like it was made with serious intention. For anyone avoiding industrially processed seed oils like canola, soybean, or sunflower, this recipe is a clean win — the only fat here is pure extra-virgin olive oil, exactly as it should be. Store-bought marinated olives are a sneaky source of refined oils, often listed quietly in the fine print, so making your own puts you fully in control. Fresh cilantro and a hit of lime juice stirred in at the end keep everything bright and herbaceous against the richness of the oil. These are equally at home on a cheese board, alongside grilled meats, or eaten straight from the jar while standing at the kitchen counter — no judgment. Let them sit for at least an hour and the flavors will reward your patience.
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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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