Fructose Free Ginger-Scallion Marinated Olives
These marinated olives are the kind of appetizer that disappears before you even sit down — deeply savory, fragrant with ginger and garlic, and brightened by a hit of fresh lemon. The combination of scallions, thyme, and good olive oil transforms a simple bowl of olives into something that tastes genuinely special. Managing fructose intake often means scanning every label and second-guessing restaurant snacks, but this recipe keeps things clean and straightforward with whole, naturally low-fructose ingredients. Olives, scallion, ginger, garlic, lemon zest, and fresh herbs are all you need — no sweeteners, no hidden fruit syrups, no surprises. Warming everything gently in the pan lets the aromatics bloom into the oil, so every olive gets coated in that glossy, flavor-packed marinade. The 30-minute rest at room temperature is worth every minute — the flavors deepen and meld in a way that makes these taste like they came from a fancy charcuterie spread. Serve them alongside cheese and crusty bread, or just set the bowl out and watch them vanish.
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!