Seeds Free Cilantro-Lime Marinated Olives
These marinated olives are the kind of appetizer that disappears before you even sit down — bright, herby, and layered with warm aromatics that make plain olives feel like a completely different ingredient. The marinade starts with gently warmed olive oil infused with sliced garlic, fresh ginger, and a touch of turmeric, which blooms the spices and coaxes out a depth of flavor you simply can't get from a cold mix. A hit of lime zest and juice keeps everything lively, while torn cilantro adds that fresh, almost citrusy finish right before serving. For anyone avoiding seeds, store-bought flavored olives can be a minefield of hidden sesame, poppy, or fennel seed additions — this recipe puts you fully in control with a clean, clearly seed-free ingredient list. The whole process is low-effort and forgiving: warm the oil, pour it over the olives, and let time do the heavy lifting. They're equally at home on a cheese board, alongside crusty bread, or just eaten straight from the jar with a toothpick.
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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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