Warm Olives Recipe
Recipe information
Make Warm Olives in just 20m. house marinated castelvetrano and chupadedos olives
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Ingredients
Warm Marinated Olives
Warm Marinated Olives
1. Prepare ingredients
If olives are not pitted, pit them or use a combination of whole and pitted as desired. Rinse briefly if olives are exceptionally salty, then drain and pat dry. Thinly slice the garlic, zest the lemon (and orange if using), and strip thyme leaves from stems. Roughly chop the rosemary.
2. Combine aromatics and oil
In a small, ovenproof skillet or sauté pan (8–10 inches), add the extra-virgin olive oil over medium-low heat. Add the sliced garlic and cook gently 1–2 minutes until fragrant and just beginning to take color — do not let it brown. Add the thyme leaves, chopped rosemary, bay leaf (if using), red pepper flakes, and black pepper; stir to release aromas for about 30 seconds.
3. Add olives and deglaze (optional)
Add the Castelvetrano and chupadedos/manzanilla olives to the pan and toss to coat in the aromatic oil. If using, pour in the white wine or vermouth and simmer 1 minute to let alcohol evaporate and flavors meld.
4. Warm and infuse
Reduce heat to low and continue to warm the olives gently for 3–5 minutes, stirring occasionally so the garlic and herbs infuse the olives but do not burn. The olives should be hot and fragrant but not frying or crisping.
5. Finish seasoning
Remove the pan from the heat. Stir in lemon zest, orange zest (if using), lemon juice, and kosher salt. Taste and adjust seasoning — add a pinch more salt or red pepper flakes if desired.
6. Serve warm
Transfer the pan directly to the table (use a trivet) or spoon olives into a warmed serving bowl. Garnish with an additional sprig of thyme or a light drizzle of high-quality olive oil if desired. Serve immediately with toothpicks or small forks and crusty bread for soaking up the oil.
7. Make-ahead note
These olives can be prepared at room temperature a few hours ahead — let them cool in the oil, cover, and refrigerate. Gently rewarm in a skillet over low heat for 3–4 minutes before serving.
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