Wheat Free Ginger-Scallion Marinated Olives
These marinated olives are the kind of appetizer that disappears before you even 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. A hit of lemon zest and lemon juice at the end brightens the whole thing, cutting through the richness in the best possible way. Every single ingredient here is naturally free of wheat, so there's no swapping, substituting, or label-squinting required — just straightforward, confident cooking. The 30-minute rest at room temperature is where the real magic happens, letting those bold flavors meld into something that tastes far more complex than the effort involved. Serve them warm with toothpicks at a party or set them out as a snack board centerpiece 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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