Mushroom Free Ginger-Scallion Marinated Olives
These marinated olives are the kind of appetizer that makes guests think you put in way more effort than you actually did. A quick warm-through in fragrant olive oil with scallions, fresh ginger, and sliced garlic transforms a simple bowl of mixed olives into something genuinely special — bright, savory, and a little unexpected. The lemon zest and juice added off the heat keep everything tasting fresh and lively, while the thyme sprigs bring a subtle herbal depth that ties it all together. Letting the olives rest at room temperature for at least 30 minutes is the move that really makes the flavors bloom, so don't skip that step. For anyone navigating a mushroom-free diet, this is a snack board staple you can serve with total confidence — every ingredient is clean, simple, and easy to verify. Pile them into a pretty bowl, scatter over some parsley, and set them out with crusty bread or cheese for an effortless crowd-pleaser.
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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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