Warm Olives Recipe

Slow-cook garlic

Place peeled garlic cloves, 1 cup olive oil, bay leaf, thyme (if using) and 1/4 tsp salt in a small saucepan. Ensure the garlic is mostly submerged in oil. Warm gently over the lowest heat setting until the oil barely simmers and small bubbles appear around the garlic (maintain 90–95°C / 194–203°F if using a thermometer). Cook gently for 35–45 minutes, until cloves are soft, tender and golden but not browned.

Remove pan from heat and let garlic cool in the oil to room temperature. Transfer garlic and oil to a small jar; cover and refrigerate if not using immediately. Use within 2 weeks. Reserve about 2–3 tbs of the confit oil for the olive marinade and serving.

Prepare olives

If olives have pits and you prefer, leave them whole; if some are very large, halve them. Place 2 cups mixed olives in a small ovenproof skillet or shallow baking dish.

Add smashed garlic (4 cloves), 2 tbs dry port, 1 cup extra-virgin olive oil, 2 tbs rosemary sprigs, 3 tbs thyme sprigs, 1 tsp red pepper flakes, 1 tsp whole peppercorns, 1 tbs lemon zest and 1 tsp lemon juice to the olives. Spoon in 2–3 tbs of the reserved garlic confit oil from the previous step (or extra olive oil if not available). Sprinkle 1/2 tsp sea salt and gently stir to combine so olives are coated.

Warm and infuse

Warm the olive mixture over low heat on the stovetop for 6–8 minutes, just until oil is fragrant and tiny bubbles form at the edges (do not fry or boil). Alternatively, place the ovenproof skillet in a preheated 300°F (150°C) oven for 10–12 minutes to gently heat and let flavors meld. Taste and adjust seasoning (add more lemon juice or salt if needed).

Remove and let sit for 5 minutes so herbs and spices infuse the oil further. Discard large rosemary/thyme stems before serving, or leave small leaves for garnish.

While olives warm, slice the levain bread into 1/2-inch to 1-inch slices. Warm slices briefly: either toast lightly under a broiler for 1–2 minutes per side until golden, or warm on a cast-iron skillet 30–45 seconds per side until crisping.

Optionally rub toasted bread with a cut clove of roasted garlic from the confit or spread a little unsalted butter. Drizzle 1 tsp extra-virgin olive oil over the warm olives and spoon olives and oil into a shallow serving bowl.

Scatter a few pieces of garlic confit over the olives and sprinkle with finely chopped parsley if using. Serve immediately with warm levain slices for dipping; encourage diners to spoon olives and oil onto bread.