Soy Free Cilantro-Lime Marinated Olives
Briny, citrusy, and fragrant with warm spice, these marinated olives are the kind of effortless appetizer that looks like you put in way more effort than you actually did. A quick infused oil — built from garlic, fresh ginger, turmeric, and lime zest — gets poured over the olives while still warm, so every pit and crevice soaks up all that flavor. A splash of fresh lime juice and torn cilantro go in right after, keeping the brightness alive and the whole thing tasting incredibly fresh. The beauty of making your own marinated olives at home is knowing exactly what's in the jar — no mystery additives or hidden ingredients to second-guess. Store-bought flavored olives can be surprisingly tricky to vet, but this recipe keeps things clean and straightforward with pantry staples and fresh herbs. After just an hour at room temperature, the olives are deeply aromatic and ready to serve alongside crusty bread, cheese, or a cold drink. They also keep well, so making a big batch ahead of time is absolutely worth it.
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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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