Low Sugar Ginger-Scallion Marinated Olives
Olives are one of those snacks that feel effortlessly sophisticated, and this marinated version takes them somewhere truly special. A quick warm bath in extra-virgin olive oil with scallions, fresh ginger, and thinly sliced garlic transforms even everyday olives into something you'd expect to find at a wine bar. The lemon zest and a squeeze of fresh juice cut right through the richness, keeping every bite bright and balanced. Thyme sprigs add a gentle herbal note that ties the whole thing together as the flavors meld during that 30-minute rest. For anyone keeping an eye on added sugars, this recipe is a natural fit — every ingredient here is whole and savory, with zero sweeteners needed to make it taste incredible. Jarred marinated olives from the store can sometimes sneak in unexpected additives, so making your own gives you complete control over what goes in the bowl. It comes together in under 15 minutes of active cooking, and the longer it sits, the better it gets. Serve it alongside a cheese board, tuck it into a mezze spread, or just set it out with some crusty bread and let people graze.
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Learn more →Ingredients
6 servings
- 2 cups mixed olives, pitted or unpitted (such as castelvetrano, kalamata, or cerignola)
- 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
- 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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