By Casa de Suna
Published Dec 24
The perfect cocktail snack and a polyphenol powerhouse.
Adding a quick marinade to these whole Castelvetrano olives lends a beautifully rustic look and a simple but impactful flavor.
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How to Make It
Difficulty: Easy
Overall Time: 8 hrs 30 min
Prep Time: 15 min + 8 hrs 10 min cooling/chilling time
Cook Time: 5 min
Serves: 2 to 4
INGREDIENTS
- 1 jar (13.5 oz / 398-mL) whole Castelvetrano olives, drained well, about 2 cups
- ½ cup good-quality extra-virgin olive oil
- 5 garlic cloves, peeled and very lightly crushed
- 1 large rosemary sprig, torn in half, plus extra for serving
- 1 tbsp fresh lemon juice
- Lemon cheek or wedge, for serving
INSTRUCTIONS
- Using the side of a large knife, gently crush olives to loosen centers. Then, carefully remove and discard pits (alternatively, olives can remain whole, if desired).
- Heat oil in a medium saucepan over medium-low heat. Add garlic and gently cook, stirring occasionally, until fragrant but not yet browned, about 2 to 4 minutes. Remove from heat and immediately stir in rosemary, then olives. Stir in lemon juice until combined. Let stand to cool slightly, about 10 minutes. Transfer to a large, wide jar or resealable container then refrigerate to marinate, at least overnight or up to 1 week.
- To serve, rewarm mixture in a medium saucepan over medium heat, stirring occasionally, approximately 3 to 5 minutes. Discard rosemary. Using a slotted spoon, transfer olives and garlic to a serving bowl. Drizzle over half of warmed oil mixture. Sprinkle with freshly torn rosemary sprigs. Serve immediately with a lemon cheek or wedge.
