Tree Nut Free Ginger-Scallion Marinated Olives
Warm, fragrant, and deeply savory, these marinated olives are the kind of appetizer that disappears from the bowl before you've even finished setting the table. A quick sauté of scallions, fresh ginger, and sliced garlic in good olive oil builds an aromatic base that clings to every olive and makes the whole kitchen smell incredible. Castelvetrano, Kalamata, or Cerignola all work beautifully here — or use whatever mix you love — and a finishing hit of lemon zest and lemon juice keeps the richness bright and balanced. The thyme sprigs steep right in the warm oil, adding a subtle herbal note that ties everything together. Letting the olives rest at room temperature for at least thirty minutes is the move that really unlocks the flavor, so try not to rush it. Store-bought marinated olives can be hit or miss with hidden seasonings and mystery oils, but making your own means you know exactly what's in the bowl. Serve them with crusty bread, alongside a cheese board, or honestly just on their own — they're that good.
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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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