Breastfeeding Friendly Ginger-Scallion Marinated Olives
These marinated olives are the kind of snack that feels effortlessly sophisticated — briny, fragrant, and layered with warmth from fresh ginger, golden garlic, and silky scallions. The quick stovetop method blooms all those aromatics right into the olive oil, so every olive soaks up something deeply savory and a little bright. A hit of lemon zest and fresh lemon juice at the end keeps things lively, and the thyme adds an herby, almost floral note that ties it all together. When you're nursing and your body is working overtime, leaning on wholesome, minimally processed ingredients like extra-virgin olive oil, fresh garlic, and real citrus just makes sense. There are no additives, no mystery preservatives — just good fat and flavor you can feel good about. Let them rest for that full 30 minutes before serving and the difference is genuinely noticeable; the oil transforms into something you'll want to spoon over everything. Serve them as a snack with crusty bread, alongside a cheese board, or as a simple starter that looks like you tried much harder than you did.
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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)
Can be omittedflat-leaf parsley
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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