Sesame 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, garlic, fresh ginger, turmeric, and lime zest does all the heavy lifting, infusing every olive with layers of flavor that taste far more complex than the effort involved. Torn cilantro and a squeeze of fresh lime juice go in at the end, keeping the herbs vibrant and the whole thing tasting alive. Store-bought marinated olives can be a minefield of hidden ingredients and mystery spice blends, but making your own means you know exactly what's in the jar. Every single ingredient here is naturally free of sesame in any form — no tahini, no sesame oil, no seeds tucked into a spice mix. Let them sit for at least an hour and the transformation is remarkable; the oil turns golden and fragrant while the olives soak up all that citrusy, gingery goodness. Serve them alongside cheese, crusty bread, or straight from the jar — no judgment.
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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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