Coconut Free Ginger-Scallion Marinated Olives
These marinated olives are the kind of appetizer that makes guests think you spent hours in the kitchen — when really, the whole thing comes together in under fifteen minutes on the stovetop. A mix of plump, briny olives gets warmed in extra-virgin olive oil with sliced scallions, fresh ginger, and garlic until everything turns fragrant and golden at the edges. Lemon zest and a squeeze of fresh juice go in right at the end, cutting through the richness and brightening the whole bowl beautifully. The thyme sprigs do quiet, aromatic work in the background, tying all those bold flavors together. Letting the olives rest at room temperature for thirty minutes before serving is the move — the oil becomes this deeply savory, gingery dipping sauce you'll want to mop up with crusty bread. Every single ingredient here is naturally free of coconut in any form, so there's no label-checking or substitution stress involved. Serve them warm or at room temperature as a cocktail snack, a cheese board addition, or an easy starter that punches well above its weight.
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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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