Cinnamon Free Ginger-Scallion Marinated Olives
These marinated olives are the kind of appetizer that disappears before you even sit down — briny, fragrant, and just a little unexpected. Gently warming a mix of plump olives in extra-virgin olive oil with scallions, fresh ginger, and garlic coaxes out layers of savory depth that you simply don't get from a jar. A hit of lemon zest and fresh lemon juice at the end keeps everything bright, while the thyme sprigs add an herby, almost floral note that ties it all together. Many store-bought marinated olives sneak in warming spices that can be hard to spot on the label, so making your own gives you full control over every ingredient. The technique here is beautifully low-effort — a quick sauté, a short rest, and the flavors bloom on their own. Serve them warm or at room temperature alongside crusty bread, a cheese board, or just straight from the bowl with a toothpick.
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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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