Red Meat Allergy Friendly Ginger-Scallion Marinated Olives
These marinated olives are the kind of appetizer that disappears from the bowl before you even sit down. A mix of plump, briny olives gets warmed in fragrant olive oil with scallions, fresh ginger, and sliced garlic until everything turns silky and deeply aromatic. A hit of lemon zest and lemon juice at the end keeps the whole thing bright and lively, while fresh thyme weaves in an herby, almost floral note. Every single ingredient here is naturally free of red meat, so there's zero substitution stress — just bold, clean flavors that happen to work perfectly for anyone navigating that allergy. The trick is letting the olives rest after cooking, giving the warm oil time to pull all those flavors together into something that tastes like it came from a very good wine bar. Serve them with crusty bread to soak up every last drop of that ginger-scallion oil, because leaving it behind would be a genuine shame.
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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)
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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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