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Warm Marinated Olives Recipe: Calabrian Style
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RITA'S KITCHEN

Warm Marinated Olives Recipe: Calabrian Style

This is an appetizer that is so easy and never fails. I like to add Calabrian chilis, dried herbs, garlic, and lemon zest and juice, but you can really go crazy and add whatever sounds good to you. 

By Rita Kokshanian Mashkova

 |  

@saturdaytable

October 01, 2024

By Rita Kokshanian Mashkova

Ingredients

  • 1/2

    cup olive oil 

  • 1

    tsp Calabrian chili paste 

  • 1

     tbsp fennel seeds 

  • 1

    tbsp dried oregano 

  • 3

    garlic cloves (thinly sliced) 

  • 5

    cups mixed olives 

  • 1

    lemon (zest and juice)

Instructions

SHOP GRATSI RED

TOTAL TIME

10 minutes

3-5 servings

SHOP GRATSI RED
A bowl of olives and spices on a marble surface.

Olives are a perfect snack in and of themselves, but if you want to take them from something simple to something sensational, all you have to do is marinate them and serve them warm. For this recipe, we’re lightly heating our olives in an oil that’s been quickly infused with dried herbs, Calabrian chili peppers, lemon zest, and lemon juice, and the result is next level. They’re perfect as an aperitivo alongside your favorite Gratsi wine, and can also be stored in the fridge for up to two weeks. The perfect addition to any antipasto — serve alongside Rustic Mushroom and Cheese Crostoni, Amalfi Coast in September, and Greek Honey Cookies to round out the spread. Enjoy with a glass of Gratsi White.

A metal pan with olive oil, fennel seeds, dried herbs, sliced garlic, red chili paste, and strips of lemon zest before cooking.

STEP 1: Combine the Aromatics

Add olive oil, lemon zest, Calabrian chili paste, fennel seeds, oregano, and garlic cloves to a medium-sized pot.

STEP 2: Heat Gently

Gently heat over low heat until it’s starting to sizzle, about 3-4 minutes.

STEP 3: Add the Olives

Add your olives and lemon juice, stir, and cook on medium-low until the olives are warmed through, about five minutes. Serve warm.

A metal bowl filled with a mix of green, red, and black olives, garnished with yellow citrus peels and small pieces of herbs and red chili. The olives appear glossy with oil.
A bowl of mixed green, black, and red olives garnished with lemon peel and sliced garlic, served on a patterned dish towel on a marble surface.

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