Gluten Free Ginger-Scallion Marinated Olives
Olives are already a naturally gluten-free snack, but this warm marinated version elevates them into something genuinely special — the kind of thing you set out at a dinner party and watch disappear in minutes. Fresh ginger and scallions are gently coaxed in olive oil until soft and fragrant, then the olives go in to soak up every bit of that aromatic base. A hit of lemon zest and lemon juice at the end brightens the whole thing and keeps the flavors lively rather than heavy. The thyme sprigs add a subtle herbal note that ties the ginger and garlic together beautifully. Because every ingredient here is whole and unprocessed, there's no label-reading anxiety — just good, clean food. Letting the olives rest for at least 30 minutes before serving is the move that makes this recipe, giving the oil time to become deeply infused and almost sauce-like. Serve them alongside cheese, crusty bread for others at the table, or simply on their own as a bold, crowd-pleasing bite.
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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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