Yeast Free Ginger-Scallion Marinated Olives
These marinated olives are the kind of appetizer that disappears before you even sit down — bright, aromatic, and deeply savory all at once. A quick warm bath in extra-virgin olive oil coaxes the scallions, fresh ginger, and garlic into something silky and fragrant, and the olives soak up every bit of it. A hit of lemon zest and lemon juice at the end keeps things lively, while fresh thyme weaves in an herby, almost floral note that ties the whole bowl together. Since olives and the other ingredients here are naturally free of yeast, there's no need to scrutinize labels or swap anything out — this one just works as written. The 30-minute rest at room temperature is the secret step; don't skip it, because that's when the flavors really bloom and meld. Serve them alongside crusty bread, a cheese board, or honestly just a glass of something cold and call it a night.
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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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