Rice Free Ginger-Scallion Marinated Olives
These marinated olives are the kind of appetizer that disappears 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 cuts through the richness and keeps the whole thing bright and lively. Fresh thyme weaves through every bite, and an optional scatter of flat-leaf parsley makes the bowl look as good as it tastes. Every single ingredient here is naturally free of rice and rice-derived additives — no fillers, no starchy coatings, just clean, bold flavors you can actually trace back to the pan. The trick is letting the olives rest for at least thirty minutes after cooking, which gives the ginger and scallion oil time to really sink in. Serve them warm or at room temperature alongside crusty bread, cheese, or honestly just a cold drink and good company.
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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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