Turkey Free Ginger-Scallion Marinated Olives
These marinated olives are the kind of appetizer that makes guests think you spent hours in the kitchen — when really, the stove does most of the work in under ten minutes. A mix of plump, meaty olives gets warmed in extra-virgin olive oil with sliced scallions, fresh ginger, and garlic until everything turns fragrant and golden at the edges. Lemon zest and a squeeze of fresh juice go in off the heat, brightening the whole thing and cutting through the richness of the oil. Fresh thyme adds an herby, almost floral note that ties the flavors together beautifully. The key is that 30-minute rest at room temperature — it lets the ginger and scallion infuse every olive so the first bite is genuinely bold. This is naturally free of any poultry or meat, built entirely around pantry staples and fresh aromatics, so there's nothing to swap or second-guess. Pile them into a shallow bowl, scatter over the optional parsley, and set them out with crusty bread to soak up every drop of that infused oil.
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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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