Almond Free Ginger-Scallion Marinated Olives
These marinated olives are the kind of appetizer that disappears before you even sit down. A generous mix of plump, briny olives gets warmed in fragrant olive oil with scallions, fresh ginger, and sliced garlic until everything turns silky and deeply aromatic. A hit of lemon zest and lemon juice at the end keeps the whole thing bright and lively, cutting through the richness of the oil in the best possible way. Fresh thyme sprigs steep right in the pan, adding an herby backbone that makes these taste like something you'd find at a really good wine bar. Every ingredient here is straightforward and naturally free from tree nuts, so there's no label-scanning or substitution stress involved — just simple, confident cooking. Let them rest for thirty minutes before serving and the flavors knit together into something genuinely special. A scatter of fresh parsley over the top is optional, but it adds a pop of color that makes the bowl look as good as it tastes.
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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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