Vegetarian Cilantro-Lime Marinated Olives
Briny, bright, and loaded with bold aromatics, these marinated olives are the kind of appetizer that disappears fast at any gathering. A quick warm bath of olive oil with sliced garlic, fresh ginger, lime zest, and ground turmeric does all the heavy lifting — the heat coaxes out every bit of fragrance before the mixture gets poured over the olives to work its magic. A splash of fresh lime juice and torn cilantro leaves go in at the end, keeping that herby citrus punch vivid and alive rather than muted. The whole thing comes together in one small saucepan and a jar, which means minimal cleanup and maximum payoff. Letting the olives sit for at least an hour is the real secret — the oil turns silky and deeply spiced, and every olive soaks up those layers of flavor. They're endlessly versatile as a snack, a cheese board addition, or a cocktail hour staple, and the fact that they're entirely plant-based means everyone at the table can dig in without a second thought.
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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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