Fish 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. A mix of plump, meaty olives — think buttery Castelvetrano or briny Kalamata — gets warmed in fragrant olive oil with scallions, fresh ginger, and sliced garlic until everything turns silky and deeply aromatic. A hit of lemon zest and lemon juice at the end cuts through the richness and keeps the flavor bright. The short rest at room temperature is where the magic really happens, letting all those bold, layered flavors meld into something that tastes like it came from a very good wine bar. There's no seafood, no anchovy paste, no Worcestershire — none of the sneaky fish-derived ingredients that can quietly show up in olive preparations and marinades. This is a completely plant-forward dish built entirely on pantry staples and fresh aromatics, so it's genuinely safe to serve without any label-reading anxiety. Pile them into a pretty bowl, scatter some parsley on top, and set out some crusty bread to soak up that incredible infused oil.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!