Chestnut Free Ginger-Scallion Marinated Olives
These marinated olives are the kind of appetizer that disappears before you even sit down — bright, aromatic, and deeply savory all at once. A quick warm bath in olive oil with scallions, fresh ginger, and garlic transforms a simple bowl of mixed olives into something that tastes genuinely special. The ginger brings a subtle heat and freshness that plays beautifully against the briny, buttery olives, while lemon zest and juice lift the whole thing at the end. Every single ingredient here is straightforward and naturally free from tree nuts of any kind, so there's no label-reading stress or cross-contamination worry to navigate. The technique is simple — just a few minutes on the stovetop — but that resting time at room temperature is where the magic really happens, letting the flavors meld into something far greater than the sum of their parts. Serve them with crusty bread to soak up that fragrant, herb-laced oil, and watch them vanish.
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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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