Pecan Free Ginger-Scallion Marinated Olives
These marinated olives are the kind of appetizer that makes guests think you spent hours in the kitchen — when really, the stove does most of the work in under ten minutes. A mix of plump, briny olives gets warmed in extra-virgin olive oil with sliced scallions, fresh ginger, and garlic until everything turns fragrant and golden at the edges. Lemon zest and a squeeze of fresh juice go in right at the end, cutting through the richness and brightening the whole bowl. The thyme sprigs steep into the oil as the olives rest, so by the time you're ready to serve, every single olive is deeply flavored. This is a naturally tree-nut-free dish built entirely from pantry staples and fresh aromatics, so there's nothing to swap or second-guess. Scatter a little flat-leaf parsley over the top and set them out with crusty bread or a cheese board — they 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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