Oats Free Ginger-Scallion Marinated Olives
These marinated olives are the kind of appetizer that makes guests think you've been cooking all day when really the whole thing comes together in under fifteen minutes. A mix of plump varieties like Castelvetrano, Kalamata, or Cerignola gets warmed in extra-virgin olive oil with sliced scallions, fresh ginger, and garlic until everything turns fragrant and golden at the edges. A hit of lemon zest and lemon juice at the end cuts through the richness and ties the whole thing together beautifully. The recipe is naturally built from whole, simple ingredients — olives, aromatics, fresh herbs, citrus — so there's nothing hidden to worry about, no grains, no fillers, just clean and bold flavor. Letting the olives rest in that infused oil for at least thirty minutes is the move that takes them from good to genuinely impressive. Serve them warm or at room temperature alongside crusty bread or a cheese board and watch them disappear fast.
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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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