Turmeric Free Ginger-Scallion Marinated Olives
These marinated olives are the kind of appetizer that disappears from the bowl before anyone even sits down. A generous mix of plump, briny olives gets warmed in fragrant olive oil with scallions, fresh ginger, and thin-sliced garlic until everything turns silky and deeply aromatic. A hit of lemon zest and lemon juice at the end keeps the whole thing bright and lively, while fresh thyme adds an herby backbone that ties it all together. The trick is letting the olives rest after cooking — that 30-minute window is when the flavors really meld and the oil becomes something you'll want to mop up with bread. For anyone avoiding turmeric, this recipe is naturally in the clear; there's nothing hidden in the marinade that could sneak it in, just clean, straightforward pantry staples. Serve warm or at room temperature alongside cheese, charcuterie, or honestly just a cold drink — it works every time.
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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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