AIP Friendly Ginger-Scallion Marinated Olives
Briny, fragrant, and deeply savory, these warm marinated olives are the kind of appetizer that disappears before you even sit down. A quick sauté of scallions, fresh ginger, and sliced garlic in good olive oil builds a flavor base that feels almost luxurious for how little effort it takes. The olives go right into the pan to soak up all that aromatic oil, then a hit of lemon zest and fresh lemon juice brightens everything at the end. Resting the finished dish at room temperature for at least 30 minutes is the move — the flavors meld and deepen in a way that makes them taste like they've been marinating for hours. For anyone navigating the autoimmune protocol, this recipe is a genuine win: every ingredient is whole and unprocessed, with no nightshades, grains, or seed-based oils to work around. Serve them straight from the bowl with a scatter of fresh parsley, and they work beautifully as a starter or a grazing snack for a crowd of six.
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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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