Yeast Free Cilantro-Lime Marinated Olives
These marinated olives are the kind of snack that disappears fast — bright, aromatic, and layered with flavor from fresh lime, ginger, and a whisper of turmeric. The technique is simple: a quick warm infusion of olive oil with garlic and spices, then poured straight over the olives to let everything meld together. Because olives are naturally fermented but the marinade itself contains zero added yeast or yeast-derived ingredients, this is a genuinely safe and satisfying option when you're navigating a yeast-free lifestyle. Fresh cilantro and a squeeze of lime juice keep the whole thing tasting vibrant rather than heavy. An hour at room temperature is all it takes for the aromatics to work their way into every olive, making this one of the easiest appetizers you can prep ahead. Serve them alongside cheese, crusty crackers, or straight from the jar — 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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