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Warm Spiced Olives

February 7, 2017 By msmart 1 Comment

Warm spiced olives

Warm Marinated Olives

I have a salt tooth. And a sweet tooth. Which is the problem, but we won’t get into that. To satisfy that salt craving, there’s nothing like the briny, pungent and flavorful pop of warm spiced olives.

I developed a serious olive habit in college during a semester abroad in Athens, studying Greek (which didn’t stick) and Greek food (which did). My roommates and I would walk from our neighborhood apartment –– you could see the Acropolis from the top of our stree –– down to our neighborhood farmer’s market. We would stock up on barrel-aged feta, Kalamata olives by the pound, small Persian cucumbers and ripe vine tomatoes. I’ve bought olives for years since then, but none have tasted quite as good.

To fix that, I’ve started cheating. It’s a simple tweak that just might be the runaway hit at your next cocktail hour or cheese plate. To pull it off, look for good quality Kalamata or mixed olives. Trader Joe’s sells a decent mix that’s stored in the cold section near the hummus, or buy in bulk from Whole Foods.

Marinated Olives at Home

The trick is to rinse the olives in cool water to remove the flavor of the brine. After they are rinsed well, simply add them to a medium-size pot with a cup of extra virgin olive oil, a bay leaf, a couple shavings of lemon rind and some spices.

Warm Spiced Olives

Variations

I’ve made them with various combinations of red pepper flakes, Aleppo pepper, sumac, toasted fennel or cumin seeds, crushed peppercorns and a little extra sprinkle of Himalayan sea salt. You can also add sprigs of rosemary or thyme for color and aromatics.

Let the ingredients warm over a low flame and serve them immediately once your guests have already started nibbling on some brie or chèvre. I promise, this five minutes of effort will change ho-hum olives to a glorious out-of-hand snack.

Warm Spiced Olives

Print Recipe

Warm Spiced Olives

These quick and easy warm olives will elevate any cheese or charcuterie board. Feel free to add toasted fennel or fresh rosemary or thyme.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Appetizer
Cuisine: Mediterranean
Servings: 2 cups
Author: Marcia W. Smart

Ingredients

  • 1 pound mixed olives such as Kalamata, Lucques and Castelvetrano
  • 1 cup extra virgin olive oil
  • 3 strips lemon rind
  • 2 bay leaves
  • 1 teaspoon Aleppo pepper
  • 1 teaspoon sumac
  • A few grinds of fresh ground pepper and a sprinkling of sea salt

Instructions

  • In a medium pot over low flame, add the olives, olive oil, lemon rind, bay leaves and spices. Stir occasionally and warm for 5-7 minutes. Transfer to a serving bowl and serve warm.

Filed Under: All Recipes, Appetizers and Snacks, Mediterranean Tagged With: appetizer, cheese board, olives

Previous Post: « Weeknight Dinners: February 6-10, 2017
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  1. how to pull off the ultimate cheese board - L. Avenue says:
    February 15, 2017 at 10:57 pm

    […] Even if you just choose a couple different cheeses — say a Manchego and a soft goat cheese — you can add a homemade touch by drizzling garlic- and rosemary-scented olive oil on the chèvre (recipe here) For warm, delicious olives, rinse off the brine your olives are packaged in and warm them in good quality olive oil (look for a cold pressed, extra virgin olive oil that’s a rich green color) with red pepper flakes, lemon rind and a bay leaf (recipe here). […]

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Marcia Smart
Marcia Smart is a cooking instructor, recipe developer and food writer who wants to help you make good, simple meals for your family and friends. She craves food that's seasonal and delicious and wants to share it with you. A California girl living in a Houston world with her husband and three children.

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