Olive Plate Recipe

Name: Doppio Zero Campbells Olive Plate Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 3 cups assorted olives (kalamata, green, cerignola, niçoise or similar); 3 tbs extra-virgin olive oil; 2 each garlic cloves, thinly sliced; 1 tbs fresh lemon zest; 1 tsp fresh lemon juice; 1 tsp red pepper flakes; 1 tsp dried oregano; 3 sprigs fresh thyme sprigs (or 1/2 tsp dried); 1 each bay leaf; 1 tsp fine sea salt; 1 tsp black pepper, freshly ground; 1 tsp fresh lemon zest (additional, for serving); 1 tbs chopped fresh flat-leaf parsley; 8 each toasted sliced baguette or crackers (optional)

Inspired by Doppio Zero Campbell

Time20m

Serves4

Assorted Mediterranean olives, Served warm with lemon zest

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Ingredients

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Warm Marinated Olives

3 cups assorted olives (kalamata, green, cerignola, niçoise or similar)

3 tbs extra-virgin olive oil

2 each garlic cloves, thinly sliced

1 tbs fresh lemon zest

1 tsp fresh lemon juice

1 tsp Red pepper flakes

1 tsp Dried oregano

3 sprigs fresh thyme sprigs (or 1/2 tsp dried)

1 each bay leaf

1 tsp fine sea salt

1 tsp Black pepper, freshly ground

Finish & Garnish

1 tsp fresh lemon zest (additional, for serving)

1 tbs chopped fresh flat-leaf parsley

8 each toasted sliced baguette or crackers (optional)

Method

Warm Marinated Olives

Prepare olives

If any olives are very large, halve or pit them as desired. Rinse briefly in a colander if they are very briny, then drain well. Place the assorted olives in a small, heavy-bottomed sauté pan or skillet that has a tight-fitting lid.

Add aromatics and oil

Add the sliced garlic, extra-virgin olive oil, lemon juice, lemon zest (the 1 tablespoon), red pepper flakes, dried oregano, thyme sprigs, bay leaf, sea salt, and freshly ground black pepper to the pan with the olives. Stir gently to combine so the olives are coated in oil and seasonings.

Warm and infuse

Place the pan over low to medium-low heat. Warm the olives gently for 6–8 minutes, stirring once or twice, until the oil is fragrant, the garlic is softened (but not browned), and the olives are heated through. The goal is to infuse the oil and warm the olives, not to fry or burn the garlic.

Simmer briefly (optional)

If you want a deeper infusion, add 1–2 tablespoons of water (or dry white wine) to the pan, cover, and simmer on low for 8–10 minutes. Remove the lid for the last minute to allow excess liquid to evaporate. Discard the thyme sprigs and bay leaf before serving.

Finish & Serve

Transfer the warm olives to a shallow serving bowl. Spoon the infused oil and any pan juices over the olives. Sprinkle the additional teaspoon of fresh lemon zest and the chopped parsley over the top.

Serve immediately with toasted baguette slices or crackers on the side so guests can spoon olives and oil onto bread. Leftover olives (including oil) can be cooled and stored in an airtight container in the refrigerator for up to 5 days; bring back to room temperature or gently rewarm before serving.