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Warm Olives with Rosemary & Clementine Peel

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A small black skillet with olives, rosemary and citrus peels.

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!

Ingredients
  • 2 cups of a Selection of Olives
  • 1/3 cup Extra Virgin Olive Oil
  • 1 Clementine (or 1/2 Orange) peel
  • 1 fresh Rosemary sprig
  • 1/2 tsp Red Pepper flakes
  • Salt & Pepper to taste
Preparation

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.

A round charcutterie board with meats, cheeses, fruit and a bowl of warmed olives.

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

Proud Hestan Culinary Ambassador. Opinions in this post are my own.