Warm Olives with Rosemary & Clementine Peel
If you want to up your charcuterie/cheese/mezze board offering, try warming a selection of olives in evoo with orange (or clementine) peel, fresh rosemary, pepper flakes and s&p. Trust me it’s worth the few extra minutes it takes to make this!
- 2 cups of a Selection of Olives
- ⅓ cup Extra Virgin Olive Oil
- 1 Clementine (or ½ Orange) peel
- 1 fresh Rosemary sprig
- ½ tsp Red Pepper flakes
- Salt & Pepper to taste
Mix everything in an 8.5” skillet and heat over medium heat until the oil begins to sizzle.
Lower the heat and sauté for 4 to 5 minutes, stirring occasionally, until the olives are fragrant and heated through. Serve warm right from the skillet or transfer to a serving bowl.
Hope you enjoy this Warm Olives with Rosemary & Clementine Peel recipe! I would love to hear your feedback in the “comments” below!
Have a delicious day! James (aka Zimmy)
These olives were made in my Hestan ProBond Forged Stainless Steel 8.5″ Nonstick Skillet