Walnut Free Cilantro-Lime Marinated Olives
Briny, citrusy, and loaded with warm aromatics, these marinated olives are the kind of effortless appetizer that looks far more impressive than the effort involved. A quick infused oil — built from garlic, fresh ginger, lime zest, and a touch of turmeric — gets poured over the olives while still warm, drawing all those bold flavors deep into every bite. Fresh cilantro and a squeeze of lime juice finish things off with a bright, herby punch that makes the whole jar smell incredible. Store-bought marinated olives often come with mystery ingredients and seasoning blends you can't fully vet, so making your own means you know exactly what's in there. Everything here is straightforward pantry and produce-aisle stuff — no nuts, no nut oils, no hidden surprises. After just an hour of marinating at room temperature, they're ready to serve alongside cheese, crusty bread, or straight from the jar with a toothpick. Make a double batch, because these disappear fast.
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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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