Citrus Olives Recipe

Warm Citrus Olive Mix

1. 1

   Prepare ingredients

   Rinse olives briefly under cool water and drain well. Pat dry with paper towel. Zest the orange and lemon, then squeeze 2 tablespoons of orange juice. Lightly crush the garlic cloves with the side of a knife but keep them whole.

2. 2

   Toast almonds and warm aromatics

   In a medium skillet over medium heat add the Marcona almonds and toast, stirring frequently, until they are fragrant and slightly golden, about 3–4 minutes. Push almonds to one side of the skillet. Add the olive oil and butter to the empty side. When the butter foams, add the crushed garlic, thyme sprigs, rosemary, and whole peppercorns. Cook, stirring gently, until garlic is fragrant and just beginning to color, about 1–2 minutes. Be careful not to burn the garlic.

3. 3

   Add olives and spices

   Add the drained olives to the skillet along with the dried red pepper flakes, orange zest, lemon zest, and sliced red pepper. Stir to combine, coating the olives and almonds in the aromatic oil and butter. Reduce heat to low and cook, stirring occasionally, for 4–5 minutes to allow the flavors to marry and the citrus perfume to infuse the olives. If the skillet becomes dry, add an additional 1 teaspoon of olive oil.

4. 4

   Finish with acid and seasoning

   Remove the skillet from the heat. Stir in the orange juice and sherry vinegar to brighten the mix. Taste and add sea salt and freshly ground black pepper as needed (start with the given amounts and adjust to taste). If using, sprinkle the chopped parsley and give a final gentle toss.

5. 5

   Serve warm

   Transfer the warm citrus olives and Marcona almonds to a shallow bowl. Discard the thyme and rosemary sprigs and the garlic cloves if desired (they can be left whole as a flavor presence). Serve immediately while warm as an aperitif or alongside bread and cheeses. Leftovers can be cooled and refrigerated in an airtight container for up to 4 days; bring to room temperature before serving.