Seeds Free Ginger-Scallion Marinated Olives
These marinated olives are the kind of appetizer that disappears from the bowl before anyone has a chance to 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. The lemon zest and a squeeze of juice added off the heat brighten the whole thing up, cutting through the richness in the best possible way. Fresh thyme weaves through every bite, and a scatter of parsley at the end makes the bowl look as good as it smells. Every single ingredient here is naturally free from seeds, so there's no need to scrutinize labels or swap anything out — the recipe just works as written. Letting the olives rest for at least thirty minutes before serving is the move that takes this from good to genuinely impressive, as the oil soaks up all that ginger and citrus and turns into something you'll want to dip bread into. Serve them warm or at room temperature alongside drinks, and watch them vanish.
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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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