Black Pepper Free Ginger-Scallion Marinated Olives
Marinated olives are one of those effortless appetizers that look far more impressive than the effort involved, and this ginger-scallion version is genuinely addictive. The warm olive oil gently coaxes the scallions, garlic, and fresh ginger into something fragrant and silky before the olives even hit the pan — it's a technique that makes every bite taste deeply seasoned. Bright lemon zest and a squeeze of juice cut through the richness at the end, keeping the whole thing lively rather than heavy. Fresh thyme adds an herby backbone, and a scatter of parsley right before serving makes it feel like something you'd find at a really good wine bar. For anyone avoiding black pepper, this recipe is a genuinely satisfying find. So many marinated olive recipes lean hard on cracked pepper as their primary heat source, but here the warmth comes entirely from fresh ginger — which is aromatic and a little zingy without any of the bite that makes pepper a problem. There's nothing to swap out or work around; the ingredient list is already built this way. Let the olives rest for at least 30 minutes before serving and the flavors will meld into something that tastes like it's been marinating for hours.
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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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