Low Iodine Ginger-Scallion Marinated Olives
Olives are one of those snacks that feel effortlessly sophisticated, and this marinated version takes them somewhere truly special. Warming the olive oil with scallions, fresh ginger, and sliced garlic coaxes out a fragrant, savory base that clings to every olive and makes the whole bowl irresistible. A hit of lemon zest and fresh lemon juice at the end keeps things bright, while the thyme sprigs add a subtle herbal depth that builds as the olives rest. For anyone navigating a low-iodine approach, olives can be a tricky snack — many store-bought marinated versions contain additives or iodized salt that are best avoided. This recipe uses fine sea salt and fresh, whole ingredients, so you stay in control of exactly what goes into the bowl. No mystery brines, no packaged seasoning blends — just clean, real flavors you can feel confident about. The 30-minute resting time is genuinely worth it; the oil soaks up all that ginger and garlic warmth and the olives become deeply flavored rather than just coated. Serve them as a cocktail-hour nibble, alongside a cheese board, or honestly just with a glass of wine and good company — they disappear fast either way.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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