warm marinated olives is a classic appetizer to enjoy with your favourite bottle of wine. it is an easy recipe to make & loaded with citrus flavour. although they can be enjoyed as a stand alone dish or served with a charcuterie board, i like to serve mine over a brined cheese with toasted sourdough crostinis. briny heaven!
for such a simple recipe i like to use a few different types of olives so you get a variety of colours, flavour & sizes. this recipe specifically features manzanilla olives (a classic), gordal olives & hojiblanca olives. 1 out of every 2 olives eaten in canada is spanish, so this recipe pays homage to canadians favourite olives & the versatility they bring to any dish! if you are looking for a quick recipe, simply have them marinated for 15 minutes before serving. for stronger flavoured olives, allow them to marinate in the warm oil overnight & reheat just before serving.
ingredients
- 1 cup extra virgin olive oil
- 2 clove of garlic, thinly sliced
- 2 strips orange zest
- 2 strips lemon zest
- 1 pinch red pepper flakes, or to taste
- 2 sprigs of thyme
- 2 sprigs of rosemary
- 1 bay leaf
- salt & pepper
- 2 cups mixed olives (manzanilla, gordal & hojiblanca)
- 1 block of brined cheese, for serving
- sourdough crostinis, for serving
directions
- in a saucepot over medium heat add the oil, garlic, orange zest, lemon zest, red pepper flakes, thyme, rosemary, bay leaf, salt & pepper. stir to combine.
- bring to a gentle simmer & continue cooking until fragrant, about 5 minutes.
- add the olives & toss to coat. remove from heat & let stand a minimum of 15 minutes (or overnight if refrigerating).
- place brined cheese on serving plate & top with the warm olive mixture. serve with a side of sourdough crostinis.
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