Citrus-spiced mixed olives
This vibrant Greek starter features mixed olives warmed in a fragrant oil infused with smashed garlic, red pepper, rosemary, and long strips of orange and lemon zest. The quick cooking process, taking just 10 minutes, allows the flavours to meld beautifully, resulting in glossy, aromatic olives perfect for serving warm. It's an effortless yet impressive dish ideal for beginning a meal or sharing with guests.
Ingredients
- 3 tbsp olive oil
- 2 cloves garlic, smashed
- 1 1/2 tsp crushed red pepper
- 1 large sprig fresh rosemary, 2 bay leaves, or both
- Zest of 1 orange, peeled in long strips with a vegetable peeler
- Zest of 1 lemon, peeled in long strips with a vegetable peeler
- 350g mixed olives, such as kalamata, nicoise, or cerignola, drained
- 1/2 tsp salt
- Freshly ground black pepper
Method
- Place the olive oil, smashed garlic, crushed red pepper, your chosen herbs, and the strips of orange and lemon zest into a medium skillet.
- Warm the contents of the pan, swirling it gently, until the aroma is released, which should take 3 to 4 minutes.
- Introduce the drained mixed olives, along with the salt and some freshly ground black pepper, to the skillet.
- Continue to cook, giving an occasional stir, for about 5 mins more until the garlic turns golden and the citrus zest starts to curl.
- Take the pan off the heat and discard any bay leaves you used. The olives can be served either warm or once they have reached room temperature.
Nutrition (per serving)
Nutrition data not available.
Recipe details
CategoryStarters
Cuisinegreek
AuthorFood Network Kitchens
