Castelvetrano Olives Recipe
SMOKED BUTTER, YUZU KOSHO, MARCONA ALMOND
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Olives
Smoked Butter
Yuzu Kosho
Marcona Almonds
Method
Preparing Smoked Butter
- 1
Melt Butter
In a small saucepan over low heat, melt the unsalted butter gently until fully melted.
- 2
Add Liquid Smoke
Remove from heat and stir in the liquid smoke until well combined. Set aside to cool slightly.
Assembly
- 3
Combine Ingredients
In a serving dish, arrange the Castelvetrano olives and drizzle the smoked butter over them.
- 4
Add Yuzu Kosho
Dot the yuzu kosho paste over the olives as desired for a spicy kick.
- 5
Garnish with Almonds
Sprinkle the Marcona almonds over the top for added crunch and flavor.