Mustard Free Ginger-Scallion Marinated Olives
These marinated olives are the kind of appetizer that disappears before you even sit down — warm, fragrant, and deeply savory with layers of bright citrus and aromatic heat. Gently cooking the scallions, ginger, and garlic in olive oil coaxes out their sweetness and creates an infused base that coats every olive beautifully. A hit of lemon zest and fresh lemon juice added off the heat keeps things lively, while the thyme sprigs bring a subtle herbal depth that ties it all together. Many store-bought marinated olives sneak in condiments or flavor blends that can contain hidden mustard, so making your own from scratch is the cleanest way to enjoy this kind of dish with total confidence. The ingredient list is short and unfussy, relying entirely on fresh aromatics and good-quality olives to do the heavy lifting. That 30-minute rest at room temperature is worth every second — the oil soaks into the olives and the flavors meld into something that tastes like it came from a very good wine bar. Serve them straight from the bowl with crusty bread, or set them out alongside cheese and charcuterie for an effortless spread.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!