Xanthan Gum Free Ginger-Scallion Marinated Olives
Warm, fragrant, and deeply savory, these marinated olives are the kind of appetizer that disappears before anything else on the table. A quick simmer in extra-virgin olive oil coaxes the scallions and garlic into something silky and mellow, while freshly grated ginger adds a bright, unexpected kick that makes the whole bowl feel alive. The lemon zest and juice stirred in off the heat keep things vibrant and balanced, cutting right through the richness of the oil. Xanthan gum is a common additive in packaged marinated olives and flavored oils, so making your own from scratch means you know exactly what's in the bowl — no fillers, no stabilizers, just real ingredients doing all the work. The 30-minute rest at room temperature is where the magic really happens, letting every element meld into something far greater than the sum of its parts. Serve these alongside crusty bread or a cheese board and watch them become the most requested thing you make.
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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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