Carrageenan Free Ginger-Scallion Marinated Olives
Warm, fragrant, and deeply savory, these marinated olives are the kind of appetizer that disappears from the bowl before you even sit down. A quick sauté of scallions, fresh ginger, and sliced garlic in good olive oil builds an aromatic base that clings to every olive, making each bite layered and bright. The addition of lemon zest and lemon juice at the end lifts the whole thing, cutting through the richness of the oil with just enough citrus sharpness. Thyme sprigs woven through the mix add an herby, almost floral note that makes these feel genuinely special. For anyone navigating carrageenan concerns, jarred and marinated olives from the store can be a surprisingly tricky category — some brines and flavored oils sneak in additives you'd never expect. Making them yourself from scratch means you know exactly what's in the bowl: real ingredients, nothing processed, nothing hidden. Letting the olives rest in the warm, infused oil for at least 30 minutes is the move that takes this from good to great, so don't skip that step. Serve them alongside crusty bread or as part of a spread, and watch them become the first thing to go.
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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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