Dairy 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 coaxes the scallions, fresh ginger, and garlic into something silky and fragrant, and that flavor soaks right into every olive. The lemon zest and a squeeze of juice added off the heat keep things lively, cutting through the richness of the oil in the best possible way. Fresh thyme ties it all together with a subtle herbal note that makes the whole bowl feel effortlessly sophisticated. Every ingredient here is naturally free of dairy, so there's nothing to swap or second-guess — just good, clean flavor from start to finish. Letting the olives rest for at least thirty minutes before serving is the move; the oil becomes almost sauce-like as everything mingles. Serve them warm or at room temperature alongside crusty bread, 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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