Vegan Cilantro-Lime Marinated Olives
These marinated olives are the kind of snack that makes people hover near the appetizer table a little longer than they planned. Briny mixed olives get bathed in a warm, fragrant oil infused with garlic, fresh ginger, turmeric, and lime zest, then finished with a bright squeeze of lime juice and torn cilantro leaves. The gentle heat-blooming step is what sets this apart — warming the aromatics in olive oil before pouring it over the olives coaxes out layers of flavor you simply can't get from a cold mix. Everything in this recipe is naturally plant-based, so there's no need to swap or substitute a single thing. After just an hour of marinating, the olives soak up all that citrusy, herby goodness and taste like something you'd find at a really good mezze spread. They're equally at home on a charcuterie board, alongside crusty bread, or just eaten straight from the jar with a toothpick — no judgment here.
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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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