Before extending the proverbial olive branch, enjoy some olives! When one olive just won’t do, try my Warm Marinated Olives, infused with citrus, fresh herbs and spices. This recipe is the ultimate snack, one that will make you look like a culinary expert without devoting too much time or effort! These olives will have your guests talking, marvelling at how something so simple can be so delicious! Whether you are looking to impress your friends, hosting a dinner party, planning a romantic date or treating yourself to something fancy, these olives are bound to be a hit!
My Warm Marinated Olive recipe starts with a variety of jarred whole olives, including Castelvetrano, green, black and Kalamata olives. That’s the secret here! Each olive variety lends a distinct colour, consistency, flavour, texture, shape and size to this dish. Look for whole, unpitted olives rather than pitted, as olives with pits intact yield a more robust flavour, solid texture and are able to withstand a gently cooking process without falling apart. Castelvetrano olives, the olives that make up the majority of this dish, originate in Sicily, Italy. They are bright green in colour, round in shape, mild and buttery in taste and crisp and meaty in texture. The green olives closely resemble their counterpart, Castelvetrano olives, specifically in consistency and texture, however, they are slightly darker in colour, oblong in shape and nuttier from a flavour perspective. Kalamata olives, which originate in Greece, are deep purple in colour, almond-like in shape, fruity and rich in taste and soft and subtle in texture. And, last but not least, the black olives are purplish in colour, fruity yet tart in flavour and soft yet slightly chewy in texture. Now, you can make this dish using a variety of olives, focus on a combination or select a single variety. However, for best results, I highly recommend using at least two different varieties, such as Castelvetrano and Kalamata, for a contrast in colour, flavours and textures.
The olives are then marinated in an aromatic and warm olive oil. I love using a high-quality extra virgin olive oil, given its fruity and rich flavour profile. Garlic, rosemary, a bay leaf, sprig of rosemary, thyme leaves, lemon zest, fennel seeds and red pepper flakes infuse the oil with deep, fragrant and savoury notes that make every bite a flavourful and incredible culinary experience. As the oil gently heats, the kitchen fills with a mouthwatering aroma that sets the mood for something special. The finishing touch - a squeeze of lemon juice, which adds a delicate layer of acidity and brightness to this dish.
Serve my Warm Marinated Olives with some bread, crackers or as part of a larger spread or charcuterie platter, and watch how quickly they disappear. This dish is proof that sometimes the simplest things are really the best! My recipe comes together in just 12 minutes, uses a handful of simple and everyday ingredients and couldn’t be easier to make. So, let me show you how it’s done. Grab a spoon and come and cook with me!
For more fun and exciting snack ideas, try my Pigs in a Blanket Wreath, White Bean Dip, Cucumber Salmon Bites, Shishito Peppers with Chili Lime, Hot Spinach & Artichoke Dip and Homemade Garlic Bread recipes!
Prep Time: 2 minutes
Cook Time: 10 minutes
Total Time: 22 minutes (includes 10 minutes of inactive time for marinating)
Serves: 8 - 10
Ingredients:
2 cups whole Castelvetrano olives (See Notes below)
1 1/3 cups whole olive medley, such as green, black and Kalamata olives (See Notes below)
1/2 cup extra virgin olive oil
3 garlic cloves, peeled and smashed
1 small sprig of fresh rosemary
1 bay leaf
1 tsp fresh thyme leaves
1 tsp lemon zest
1/2 tsp fennel seeds
1/4 tsp red pepper flakes
1 Tbsp fresh lemon juice
Instructions:
Place a large colander over top a medium bowl and drain the olives. Set the olives aside and discard or save the olive brine for use in another recipe.
To a medium saucepan set over medium-low heat, add the olive oil, garlic, rosemary, bay leaf, thyme, lemon zest, fennel seeds and red pepper flakes. Cook and steep the ingredients for 6 minutes.
Then, reduce the heat to low and carefully add the olives. Cook for another 4 minutes, stirring throughout.
Turn off the heat and add the lemon juice. Toss and set aside for 10 minutes, leaving the olives to marinate, steep and slightly cool in the aromatic oil.
Transfer the olives to heat-proof serving bowl and serve and enjoy!
Notes:
Jarred Olive Brine: Olive brine is so flavourful! It’s salty and infused with tons of olive flavour. Some people might opt to discard the juice but I like to save it and use it in mocktail or cocktail recipes, such as a Dirty Martini, add acidity to salad dressings, as a flavour boost for homemade aioli or in a marinade or brine to tenderize proteins, such as chicken. The opportunities are endless!