Chicken Free Ginger-Scallion Marinated Olives
These marinated olives are the kind of appetizer that disappears from the bowl before anyone even sits down. A mix of plump, briny olives — think buttery Castelvetrano or rich Kalamata — gets warmed in fragrant olive oil with scallions, fresh ginger, and sliced garlic until everything smells absolutely incredible. A hit of lemon zest and lemon juice at the end brightens the whole thing and keeps the flavors lively rather than heavy. The thyme sprigs tucked in during cooking add a subtle herbal backbone that ties it all together beautifully. The real secret is that 30-minute rest after cooking, which lets the oil soak up every layer of flavor before it hits the table. Serve it with crusty bread, alongside a cheese board, or honestly just with a glass of wine and good company — no further embellishment needed.
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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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