Olives Antipasto Recipe

Appetizers

1. 1

   Olives prep

   Drain the olives from their oil and pat them dry. Transfer olives to a small serving bowl. Lightly drizzle 1 tablespoon of the reserved oil from the marinade (or use a portion of the extra virgin olive oil) over the olives, then sprinkle with 0.25 teaspoon sea salt and 0.125 teaspoon cracked black pepper. Let mingle for 5 minutes.

2. 2

   Toast sourdough

   Preheat a grill pan or skillet over medium-high heat. Brush sourdough slices with 2 tablespoons of extra virgin olive oil and grill until golden and crisp on both sides, about 2–3 minutes per side. Remove and set aside.

3. 3

   Parmigiano prep

   Using a sharp knife or cheese plane, shave Parmigiano Reggiano into thin curls or shards. Arrange on a small plate nearby for easy topping during assembly.

4. 4

   Assemble

   On a serving board, place the grilled sourdough slices. Transfer olives to the board or a small bowl and nestle Parmigiano curls among the slices. Drizzle a light amount of the reserved olive oil over the assembly if desired.

5. 5

   Finish

   Sprinkle the chopped parsley over the board and finish with lemon zest for brightness. Add an extra pinch of sea salt and cracked pepper to taste.

6. 6

   Serve

   Serve immediately while the bread is warm and the olives are aromatic. This antipasto pairs well with a crisp white wine or a light sparkling beverage.