Wood-fired Olives Recipe

Preheat wood-fired oven or grill

Build a medium-high fire in a wood-fired oven or set up a charcoal/wood grill for direct high heat. Let it heat until the fire has settled and you have steady hot coals and a temperature around 500°F (260°C) near the grill base. If using a domestic oven, preheat to 500°F and set a pizza stone or cast-iron skillet inside to heat.

While the oven/grill heats, drain olives in a colander and pat dry with paper towels. Lightly bruise garlic cloves with the flat side of a knife (skin on is fine) to release aroma. Zest the lemon and orange, then halve the fruit. Remove large herb stems if necessary but keep small sprig stems intact for handling.

In a small bowl or jar combine balsamic vinegar, Dijon mustard, honey (or maple), sea salt and black pepper. Whisk or shake to combine until the honey dissolves.

Slowly whisk in the extra-virgin olive oil until emulsified. Taste and adjust seasoning: add a pinch more salt or 1/2 tsp more balsamic if you prefer brighter acidity.

Choose a shallow cast-iron skillet, grill-safe metal bowl, or a small sheet pan. Add the dried olives in a single layer so they contact the hot surface and will blister evenly.

Nestle the bruised garlic cloves, rosemary and thyme sprigs among the olives. Tuck the halved lemon and orange cut-side down into the pan so their rinds are exposed to the heat (this will slightly char and caramelize the citrus, adding smoky brightness). Sprinkle red pepper flakes evenly over the olives.

Place the skillet onto the hottest part of the grill or directly in the wood-fired oven. Roast for 6–8 minutes, tossing once halfway through with a spatula or tongs, until olives are blistered and skins have popped in places and the herbs/garlic are fragrant and lightly charred. If using a home oven on a preheated cast iron, roast 8–10 minutes under high heat, watching closely to avoid burning.

Remove the skillet from heat. Squeeze the grilled lemon and orange halves over the olives to release juices and catch any caramelized bits. Discard citrus halves or reserve for extra garnish.

Spoon the balsamic vinaigrette over the hot olives and gently toss to coat, making sure the vinaigrette warms and slightly reduces against the hot pan. Taste and adjust with a pinch more salt if needed.

Garnish with chopped parsley and, if desired, a few extra whole herb sprigs. Serve immediately in the skillet or transfer to a shallow bowl alongside toasted baguette slices or crackers for scooping.

Leftovers: store cooled olives with any remaining vinaigrette in an airtight container in the refrigerator up to 4 days. Bring to room temperature before serving; gently warm if you want the wood-fired flavor revived.