Citric Acid Free Ginger-Scallion Marinated Olives
Marinated olives are one of those effortless appetizers that look far more impressive than the work involved, and this ginger-scallion version delivers serious flavor with very little fuss. The combination of warm olive oil, fragrant ginger, and softened scallions creates a savory, aromatic base that soaks right into the olives as they rest. A touch of lemon zest and fresh lemon juice — rather than any processed citric acid additive — keeps the brightness clean and natural, which matters when you're being careful about what goes into your food. Fresh thyme adds a subtle herbal note that ties everything together beautifully. The key is that 30-minute rest at room temperature, which lets all those flavors meld and deepen before the first bite. Serve these straight from the bowl with good bread or alongside a cheese spread, and watch them disappear faster than you expected.
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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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