Turkey Free Cilantro-Lime Marinated Olives
These marinated olives are the kind of snack that disappears fast — briny, citrusy, and layered with the warm depth of ginger and turmeric. The technique is simple but smart: gently warming garlic, ginger, lime zest, and turmeric in olive oil coaxes out their flavors before the whole fragrant mixture gets poured over the olives to steep. Fresh cilantro and a bright hit of lime juice round everything out, making each olive taste like it's been marinating for days even after just an hour on the counter. This is naturally a meat-free recipe with zero poultry of any kind — just pantry staples and fresh aromatics doing all the heavy lifting. It's an effortless appetizer that works equally well alongside a cheese board, tucked into a mezze spread, or set out with drinks before dinner. The longer they sit, the better they get, so making a batch ahead is genuinely rewarded.
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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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