Warm Olives with Citrus and Herbs
.jpg)
These tiny olives pack a mighty punch at cocktail hour.
By Erin Henderson
I recently went on a Julia Child bender, absorbing her entertaining ethos with a fascination normally only seen in archaeologists unearthing an ancient tomb. One of the more interesting points I uncovered was the simplicity in which Julia hosted apéro and before dinner drinks. A glass of champagne, a bowl of Goldfish Crackers (seriously) and that was cocktail hour.
A cornerstone of my gatherings is a bowl of olives.
Simple, humble, and beloved, these briny, savoury gems quietly prop up the other superstars of cocktail hour. Sure, people flock to the cheeseboard. They scoop up the dips. But, like any solid supporting cast member, the buffet would be set adrift if not for this tiny, but mighty anchor.
My perfect cocktail hour snack is a casual combo of gougères, a wedge of cheese, and these marinated olives. Here's how you make them.
Warm Olives with Citrus and Herbs
Kept in the fridge, these olives can last for a week or two if properly sealed. To liquify the oil again, simply bring out of the fridge an hour before serving, or gently rewarm over low heat for a few minutes. The oil also works beautifully in salad dressings and on pastas.
Yield: about 1/2 a litre
Chef Level: Beginner
Ingredients:
- 1, 600 g jar of plain olives, drained (I use Castelvetrano)
- 1-2 jalapeño, to taste, thickly sliced
- 1-2 shallots, thickly sliced
- 2 tsp whole fennel seeds
- 1 short sprig of rosemary (thyme and oregano work well too)
- Good pinch of salt
- A few strips of lemon peel
- A few strips of orange peel
- A few cups of olive oil
How to Make It:
- In a wide, deep sauté pan set over low heat, add the oil and all ingredients except the olives.
- Allow the oil to warm gently, steeping flavours for about 10-15 minutes.
- Carefully add in the olives stirring to combine. Most of the olives should be at least partially submerged.
- Warm for another 10-15 minutes to infuse flavour.
- Serve with crusty bread.
Wine Pairings
For a can’t miss, slam-dunk pairing just look to the Spanish (the largest producer of olives in the world.)
Dry Vermouth and fino Sherry both have that salty, briny, citrusy note that is echoed in the fruit. And of course, a Vermouth-laced Vesper martini is a dynamite pairing.
As for wine, go for Spain’s citrusy Albariño or earthy Rioja.