Capsaicin 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 delivers serious flavor without a single hot pepper in sight. That matters more than you might think — so many marinated olive recipes lean on red pepper flakes or chili oil for their kick, which makes them a no-go for anyone avoiding capsaicin. Here, the heat is replaced by something arguably more interesting: fresh ginger and slowly softened scallions bloomed in good olive oil alongside thin slices of garlic, creating a warm, aromatic base that coats every olive beautifully. A hit of lemon zest and lemon juice at the end keeps everything bright and balanced, while the thyme sprigs add a subtle earthiness that ties it all together. The trick of letting the finished olives rest at room temperature for at least thirty minutes is worth following — the flavors deepen and meld in a way that makes them taste like they've been marinating for hours. Serve them as a cocktail snack, alongside a cheese board, or just set them out before dinner and watch them disappear.
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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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