Warm Castelvetrano Olives Recipe

Time15m

Serves4

rosemary, calabrian chili, lemon peel

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Ingredients

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1
Warm olive oil
In a medium skillet, warm the olive oil over medium heat until shimmering.
2
Infuse with rosemary and chili
Add the chopped rosemary and Calabrian chili flakes to the oil. Sauté for 30-60 seconds until fragrant, taking care not to burn.
3
Add lemon zest
Stir in the lemon zest and cook for another 30 seconds to release citrus aroma.
4
Warm olives
Add Castelvetrano olives and toss to coat them in the warm oil with rosemary, chili, and lemon zest. Cook 2-3 minutes until olives are heated through.
5
Season
Season with salt and pepper to taste, adjusting for desired balance of heat and brightness.
6
Serve
Transfer to a warm serving dish, garnish with a small rosemary sprig if desired, and serve immediately.