Warmed castelvetrano olives with lemon & garlic
This appetizer feels fancy, but comes together effortlessly. Remember it for your next romantic evening for two or dinner party.
Prep Time1 min
Cook Time5 mins
Total Time6 mins
Servings: 4 people
- 1/4 cup extra virgin olive oil
- 7.5 ounces drained weight Castelvetrano olives
- 6 sprigs of fresh thyme
- 2 Tablespoons chopped garlic
- 2 teaspoons lemon zest Roughly the zest of one lemon
Bring a skillet to a low medium heat with extra virgin olive oil, drained Castelvetrano olives, fresh thyme, garlic, and lemon zest. Saute for 5 minutes, stirring occasionally, until the garlic is fragrant.
Turn off heat and let the oil/olive mixture sit on the stove for 10 minutes, while the flavors meld.
Pour the mixture into a serving bowl and serve warm.
These warmed olives reheat well and are even better the next day. Store in a covered container until ready to use. To reheat, put everything back in a skillet, warm over a low medium heat for 5 to 6 minutes and serve.
After the olives are gone, dip bread in the remaining garlic/lemon oil, or use it for salad dressing with a splash of vinegar.
Calories: 209kcal | Carbohydrates: 5g | Protein: 1g | Fat: 21g | Saturated Fat: 2g | Sodium: 828mg | Potassium: 61mg | Fiber: 2g | Vitamin A: 280IU | Vitamin C: 6mg | Calcium: 47mg | Iron: 0.7mg