BHA & BHT Free Ginger-Scallion Marinated Olives
Marinated olives from a jar often come loaded with synthetic preservatives, and if you're avoiding BHA and BHT, the label-reading gets old fast. This version puts you fully in control, built entirely from fresh, whole ingredients you can trust. Warming the scallions, ginger, and garlic low and slow in extra-virgin olive oil coaxes out a deeply aromatic base that clings to every olive in the bowl. A hit of lemon zest and fresh lemon juice brightens everything right at the end, keeping the flavors lively rather than heavy. The thyme sprigs add a subtle herbal note that makes the whole thing feel like something you'd find at a really good wine bar. Letting the olives rest for thirty minutes before serving is the move — the oil soaks up all those layers and turns into something you'll want to mop up with bread. These are the kind of snacks that disappear before the main course even hits the table.
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!