Seed Oil Free Ginger-Scallion Marinated Olives
Briny, bright, and deeply aromatic, these marinated olives are the kind of appetizer that disappears before anyone realizes how little effort went into making them. A quick warm bath in extra-virgin olive oil — the only fat in this recipe — lets the scallions soften, the garlic turn golden, and the fresh ginger bloom into something genuinely special. That matters here because store-bought marinated olives often sneak in refined vegetable or seed oils that have no place in a clean pantry, and you'd never know from the label. This version keeps everything honest: real olive oil, whole aromatics, fresh thyme, and a hit of lemon zest and juice to tie it all together. The resting time after cooking is where the magic really happens, as the warm oil pulls flavor from every ingredient and turns into a glossy, fragrant marinade you'll want to mop up with bread. Serve them as a cocktail snack, alongside a cheese board, or just straight from the bowl — no judgment.
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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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