Tree Nut 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, sliced garlic, fresh ginger, turmeric, and lime zest coaxes out deep, layered flavor before the whole thing gets poured over your olives to steep. The lime juice and torn cilantro added at the end keep things fresh and vibrant rather than heavy. Store-bought marinated olives often sneak in unexpected add-ins like almonds or pine nuts, so making your own is a smart move when you need to keep things completely tree nut free. Every ingredient here is straightforward and easy to verify, which means zero label anxiety and maximum flavor payoff. Let them sit for at least an hour and the oil turns gloriously fragrant — spoonable over crusty bread or served straight from the jar with cocktails. Simple, stunning, and endlessly snackable.
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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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