Lupin Free Ginger-Scallion Marinated Olives
These marinated olives are the kind of appetizer that disappears before you even sit down. A quick warm bath in extra-virgin olive oil with scallions, fresh ginger, and sliced garlic transforms a simple bowl of mixed olives into something genuinely special — fragrant, glossy, and layered with flavor. The lemon zest and a squeeze of juice added off the heat keep everything bright, while the thyme sprigs bring a subtle herbal depth that ties it all together. Letting the olives rest at room temperature for half an hour is the secret step that makes the whole thing taste like it came from a very good wine bar. Lupin — a legume sometimes used as a filler or flour in processed snacks and prepared foods — has no place here, since every ingredient is a whole, recognizable kitchen staple. This is the kind of recipe that rewards a little patience and punches well above its weight on any snack spread or charcuterie board.
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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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