Shellfish Free Cilantro-Lime Marinated Olives
These marinated olives are the kind of effortless appetizer that looks and tastes like you put in way more effort than you actually did. Briny mixed olives get bathed in a warm, fragrant oil infused with garlic, fresh ginger, turmeric, and lime zest — a combination that's bright, a little earthy, and completely addictive. The gentle heat blooms all the aromatics together before the oil is poured over the olives, so every bite carries that layered, slow-built flavor. Fresh cilantro and a squeeze of lime juice finish things off with a pop of herby citrus that keeps the whole thing feeling light and lively. Since every ingredient here is straightforward and plant-based, there's zero guesswork about what's in the jar — no hidden seafood-derived additives or ambiguous brines to worry about. They're perfect alongside crusty bread, a cheese board, or just straight from the jar while you're getting dinner on the table.
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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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