Wheat Free Cilantro-Lime Marinated Olives
These marinated olives are the kind of snack that disappears fast — briny, citrusy, and loaded with the warm fragrance of garlic, ginger, and turmeric bloomed in good olive oil. A hit of fresh lime juice and torn cilantro rounds everything out with a brightness that makes them feel anything but ordinary. The whole process is beautifully simple: warm the aromatics on the stovetop, pour over your olives, and let time do the rest. Naturally free from any grain-based ingredients, this recipe is a stress-free choice for anyone navigating wheat sensitivities — no label-checking required, just real whole ingredients from start to finish. They're equally at home on a cheese board, alongside grilled meats, or scooped straight from the jar with a toothpick. Make a batch ahead of time and the flavor only gets better as the olives soak up every last bit of that spiced, garlicky oil.
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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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