Credit: Carter Hiyama
Difficulty
Easy
Cuisine
Ingredients
Extra virgin olive oil: 3 tbsp
Orange: 1 (peeled, avoid white pith)
Oregano: 2 sprigs
Thyme: 4 sprigs
Rosemary: 1 sprig
Bay leaf: 1
Red chili flakes: 1 tsp
Castelvetrano olives: 1 qt (pits in, drained of brine)
This simple appetizer from chef Tracy Malechek-Ezekiel infuses Castelvetrano olives with citrus, herbs, and heat—perfect for snacking, cocktail hour, or a pre-dinner bite with wine.
How to make Marinated Castelvetrano Olives
01.
Marinate the Olives
- In a small pot, heat the olive oil over medium-low. Add orange peels and bloom for 1 minute, or until fragrant.
- Add the herbs and continue blooming on medium-low heat for 2–3 minutes, until aromatic.
- Stir in the red chili flakes and cook for 20 seconds.
- Add the olives and cook for 30 seconds, stirring often. Remove from heat.
- Serve warm or at room temperature.
