Anti Inflammatory Ginger-Scallion Marinated Olives
These marinated olives are the kind of snack that looks effortless but tastes like you spent all afternoon on them. A quick warm bath in extra-virgin olive oil with scallions, fresh ginger, and garlic transforms a simple bowl of mixed olives into something genuinely special — fragrant, glossy, and deeply savory. Ginger and garlic are two of the most well-studied ingredients when it comes to supporting a low-inflammation lifestyle, and here they do double duty as flavor powerhouses. The lemon zest and juice cut through the richness of the oil at just the right moment, keeping everything bright and balanced. Letting the olives rest after cooking is the move — that half hour at room temperature is when all the aromatics really sink in and the flavors bloom. Serve them as a cocktail hour nibble, alongside a cheese board, or honestly just with some crusty bread and a glass of wine. Simple, satisfying, and genuinely good for you.
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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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