Mediterranean Diet Friendly Ginger-Scallion Marinated Olives
Olives are already a cornerstone of Mediterranean eating, but this warm, marinated version takes them somewhere genuinely exciting. Fresh ginger and scallions are gently coaxed in extra-virgin olive oil until soft and fragrant, then the olives go in to soak up every bit of that aromatic base — it's a simple technique that produces something that tastes far more complex than the ingredient list suggests. A hit of lemon zest and fresh lemon juice at the end keeps everything bright, while thyme adds that herby, earthy backbone the whole dish needs. Using a mix of varieties like Castelvetrano, Kalamata, or Cerignola means you get a range of textures and brininess in every handful. The 30-minute rest at room temperature is the secret step — don't skip it, because that's when the oil becomes deeply infused and the flavors really settle into each other. Serve this as a starter, a snack alongside crusty bread, or as part of a spread, and watch it disappear faster than anything else on the table.
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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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