Beef Free Ginger-Scallion Marinated Olives
These marinated olives are the kind of appetizer that disappears before you even sit down — briny, fragrant, and layered with flavors that feel far more impressive than the effort involved. A quick warm-through in olive oil with scallions, fresh ginger, and sliced garlic transforms a simple bowl of mixed olives into something genuinely special. The ginger brings a subtle heat and brightness that plays beautifully against the richness of the oil, while lemon zest and a splash of lemon juice cut right through and lift everything. Fresh thyme sprigs steep into the oil as it all rests, so by the time you scatter the parsley and set the bowl on the table, the flavors have had time to meld into something deeply aromatic. This is naturally free of any animal proteins beyond what's in the oil itself — just pantry staples and fresh aromatics doing all the heavy lifting. Serve it with crusty bread to soak up that infused oil, or pile the olives onto a cheese board and watch them become the star of the spread.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!