Eggless 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 stove does most of the work in under ten minutes. A mix of plump, meaty olives gets warmed in extra-virgin olive oil with sliced scallions, fresh ginger, and garlic until everything turns fragrant and silky. The brightness of lemon zest and a squeeze of lemon juice cut right through the richness, while fresh thyme adds an herby, almost floral note that ties it all together. Letting the olives rest in that infused oil for at least thirty minutes is the real secret — the flavors deepen and mellow into something genuinely special. Since the whole dish is built around olive oil, aromatics, and citrus, there's nothing to swap or worry about here — it's naturally free of eggs without any compromise to taste or texture. Serve them warm or at room temperature alongside crusty bread, a cheese board, or just a cold glass of wine. They also keep beautifully, so making a batch ahead of time is absolutely worth it.
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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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