Lactose Free Ginger-Scallion Marinated Olives
These marinated olives are the kind of appetizer that disappears from the bowl before you've even finished setting out the rest of the spread. A mix of plump, briny olives 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 right through the richness, and fresh thyme weaves in a subtle herbal note that ties it all together beautifully. The whole thing is naturally free of dairy in any form — no butter, no cream, no hidden milk solids — so it works effortlessly for anyone avoiding lactose without any substitutions required. That 30-minute rest at room temperature is where the real magic happens, letting the oil soak up every layer of flavor before it hits the table. Serve it warm or at room temperature alongside crusty bread, charcuterie, or a glass of something cold, and watch it become the most talked-about thing you brought to the party.
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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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