Gelatin Free Ginger-Scallion Marinated Olives
These marinated olives are the kind of appetizer that makes a whole room stop and ask what that incredible smell is. A quick warm-through in fragrant olive oil with scallions, fresh ginger, and sliced garlic transforms a simple bowl of mixed olives into something genuinely special. The brightness of lemon zest and a squeeze of fresh juice cut right through the richness, while fresh thyme adds an herby, almost floral note that ties everything together. Letting the olives rest after cooking is the secret move here — that 30-minute window lets every flavor sink in and deepen before you even take a bite. Packaged marinated olives often sneak in unexpected additives, so making your own with whole, recognizable ingredients gives you full control over what goes into the bowl. Serve them warm or at room temperature alongside crusty bread, a cheese board, or really anything that deserves a little upgrade.
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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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