Let’s be honest, shall we? Most store-bought marinated olives, despite their exorbitant price tag, just aren’t that sexy. The flavors tend to be flat, tired, drab. And yet those same simple marinade ingredients, when consumed fresh and not packaged as in these warm olives, lend a vibrancy that’s inspired, impressive, and downright impossible to stop noshing. Here’s a homemade alternative that takes less time to toss together than it would to drive to the store.–Renee Schettler Rossi
- 2 cups assorted olives, rinsed and drained
- 3/4 cup extra-virgin olive oil
- 2 to 3 thin strips orange or lemon zest, preferably orange
- 2 small sprigs rosemary or thyme
- Crushed red pepper flakes
- Feta, for serving (optional)
- Almonds, for serving (optional)
- Toss the olives, oil, orange or lemon zest, and rosemary or thyme in a large skillet. Season with red pepper flakes.
- Bring to a gentle simmer and keep over the heat, stirring occasionally, until warmed through, about 5 minutes.
- Using a slotted spoon, transfer the olives and seasonings to a bowl. (Reserve the oil for another use such as whisking it into a vinaigrette or drizzling it over roasted vegetables, fish, chicken, or pork.) Serve the olives warm alone or, if desired, alongside feta or almonds.
What You Need To Know About Choosing OlivesThere’s no one particular kind of olives that’s best for this warm olives recipe. Actually, choosing an array of olives in varying shapes and sizes and colors makes this exponentially more enticing than if you’d just grabbed a jar of Kalamatas. Shown in the photo above are the Cerignola, Castelvetrano, Kalamata, and Niçoise, which we consider a lovely and pleasing mix, although opt for whichever olives you fancy.
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Nutrition information is automatically calculated, so should only be used as an approximation.