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RECIPE

Warm Citrus-Marinated Olives with Herbs

Alpine Wood Handle Saucepan

15 minutes

6

INGREDIENTS

¼ cup extra virgin olive oil

2 cloves garlic, sliced

Red pepper flakes

1 citrus peel cut into wide strips (orange, lemon or both)

2-4 fresh herb sprigs (rosemary, thyme)

3 cups whole olives (Castelvetrano, Kalamata or both)

¾ cup Marcona almonds (optional)

1 teaspoon citrus zest

RECIPE NOTES

These warm citrus-marinated olives are an easy appetizer made with extra virgin olive oil, garlic, fresh herbs and bright citrus zest. Ready in just 15 minutes, this simple olive appetizer is full of savory, fragrant flavor and makes an effortless addition to a holiday spread, dinner party or casual gathering. Serve the warm olives with crusty bread, cheese and Marcona almonds, or enjoy them on their own as an elegant snack for entertaining.

INSTRUCTIONS

Heat olive oil over medium heat. Add sliced garlic, crushed red pepper flakes, citrus peel and herbs until fragrant.

Add olives and cook just until warmed, 8-10 minutes. Stir in the nuts (if using) during the last 2-3 minutes of cooking.

Garnish with citrus zest and serve directly from the saucepan.

RECIPE NOTES

These warm citrus-marinated olives are an easy appetizer made with extra virgin olive oil, garlic, fresh herbs and bright citrus zest. Ready in just 15 minutes, this simple olive appetizer is full of savory, fragrant flavor and makes an effortless addition to a holiday spread, dinner party or casual gathering. Serve the warm olives with crusty bread, cheese and Marcona almonds, or enjoy them on their own as an elegant snack for entertaining.

INGREDIENTS

¼ cup extra virgin olive oil

2 cloves garlic, sliced

Red pepper flakes

1 citrus peel cut into wide strips (orange, lemon or both)

2-4 fresh herb sprigs (rosemary, thyme)

3 cups whole olives (Castelvetrano, Kalamata or both)

¾ cup Marcona almonds (optional)

1 teaspoon citrus zest

INSTRUCTIONS

Heat olive oil over medium heat. Add sliced garlic, crushed red pepper flakes, citrus peel and herbs until fragrant.

Add olives and cook just until warmed, 8-10 minutes. Stir in the nuts (if using) during the last 2-3 minutes of cooking.

Garnish with citrus zest and serve directly from the saucepan.

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