Low Sodium Ginger-Scallion Marinated Olives

Total time48 min

Prep time10 min

Cook time8 min

Low Sodium Ginger-Scallion Marinated Olives

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Ingredients

6 servings

2 cups mixed olives, pitted or unpitted (such as castelvetrano, kalamata, or cerignola)
Kvuzat Yavne Mixed Olives, 19 oz Gustare Vita Mixed Olives Sprouts Farmers Market Organic Pitted Mixed Olives
See all
⅓ cup extra-virgin olive oil
4 scallions, thinly sliced (white and green parts)
1 tbsp fresh ginger, peeled and finely grated
2 cloves garlic, thinly sliced
1 tsp lemon zest (from about 1 lemon)
1 tbsp fresh lemon juice
4 sprigs fresh thyme
¼ tsp fine sea salt, or to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Combine the olive oil, scallions, ginger, and garlic in a small saucepan over medium-low heat. Cook, stirring occasionally, until the scallions are softened and the garlic is fragrant and just beginning to turn golden at the edges, about 4–5 minutes. Watch closely — the garlic can brown quickly at this stage.
2
Add the olives and thyme sprigs to the pan. Stir to coat the olives in the oil, then cook until the olives are warmed through and fragrant, about 2–3 minutes.

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