Nutmeg Free Ginger-Scallion Marinated Olives
Briny, bright, and deeply aromatic, these marinated olives are the kind of effortless appetizer that makes you look like you really know what you're doing. A quick warm bath in olive oil with scallions, fresh ginger, and sliced garlic transforms a simple bowl of mixed olives into something genuinely special — fragrant, silky, and layered with flavor. The lemon zest and a squeeze of juice added off the heat keep everything lively, cutting through the richness of the oil in the best possible way. Fresh thyme sprigs do a lot of quiet work here, infusing the whole mixture as the olives rest and the flavors settle into each other. That 30-minute rest at room temperature is worth every minute — the oil becomes almost sauce-like, perfect for scooping up with crusty bread. Many store-bought marinated olives sneak in unexpected spice blends, so making your own means you control every single ingredient in the bowl. Serve these at a dinner party, a casual gathering, or honestly just on a Tuesday night when you want something that feels a little special.
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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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