Peanut Free Ginger-Scallion Marinated Olives
These marinated olives are the kind of appetizer that makes guests think you spent way more effort than you actually did. A quick warm bath in olive oil with scallions, fresh ginger, and sliced garlic transforms a simple bowl of mixed olives into something deeply aromatic and completely irresistible. The ginger brings a subtle heat and brightness that plays beautifully against the briny, buttery olives — especially if you go with Castelvetrano or Cerignola. A hit of lemon zest and fresh lemon juice stirred in at the end keeps everything lively and balanced. The whole thing comes together in under ten minutes on the stovetop, then just needs a little time to rest so the flavors can really settle in. Every ingredient here is straightforward and naturally free from peanut concerns, so there's no label-scanning or substitution stress involved. Serve them warm or at room temperature with crusty bread, and watch them disappear.
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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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