Warm Olives with Rosemary & Clementine Peel

Warm Olives with Rosemary & Clementine Peel. Looking for a simple way to elevate your charcuterie or cheese board without breaking a sweat? These warm olives infused with rosemary, citrus peel, and chili flakes come together in minutes and make everything on the table feel fancy. It's the kind of appetizer that looks gourmet but takes almost no effort, my favourite kind!

Why We Love This Recipe

• Effortless but impressive - Big flavour payoff for almost no work.
• Perfect for entertaining - Ideal for charcuterie, tapas, or cocktail hour.
• Customizable - Easily adjust the herbs, spice level, or citrus.
• Naturally vegan and gluten-free - Everyone at the table can enjoy it.

Ingredients

• Olives
• Extra virgin olive oil
• Clementine
• Fresh rosemary
• Red pepper flakes
• Salt & pepper

See the recipe card below for exact quantities.

Instructions

Add all ingredients to an 8.5-inch skillet. Place over medium heat until the oil begins to sizzle.

Reduce the heat and sauté for 4 to 5 minutes, stirring occasionally, until the olives are warmed through and fragrant.

Serve straight from the skillet or transfer to a small serving bowl.

Tips & Substitutions

• Use a peeler for the citrus peel - A vegetable peeler gives you wide strips without scraping off the bitter white pith. For extra aroma, gently twist the peel over the skillet before adding it to release the oils.
• No clementines? Swap in orange, lemon, or even grapefruit peel for a different citrus note.
• Add garlic - A crushed clove or two infuses beautifully as it warms in the oil.
• Try other herbs - Thyme or bay leaves pair well with olives if rosemary isn't your thing.
• Make ahead - Prepare in advance and reheat gently over low heat before serving.

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.

📖 Recipe

Warm Olives with Rosemary & Clementine Peel

Looking for a simple way to elevate your charcuterie or cheese board without breaking a sweat? These warm olives infused with rosemary, citrus peel, and chili flakes come together in minutes and make everything on the table feel fancy. It's the kind of appetizer that looks gourmet but takes almost no effort, my favourite kind!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 8 minutes mins

Total Time 13 minutes mins

Course Appetizer

Cuisine Mediterranean

Servings 4 -6

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• 2 cups mixed olives variety recommended
• ⅓ cup extra virgin olive oil
• 1 clementine, peel only. SEE TIPS in notes or ½ orange
• 1 fresh rosemary sprig
• ½ teaspoon red pepper flakes
• Salt and pepper to taste

Instructions

 

• Add all ingredients to an 8.5-inch skillet. Place over medium heat until the oil begins to sizzle.
• Reduce the heat and sauté for 4 to 5 minutes, stirring occasionally, until the olives are warmed through and fragrant.
• Serve straight from the skillet or transfer to a small serving bowl. Pair with warm crusty bread to soak up the infused oil.
• 💬Tried this recipe?  We'd LOVE it if you left a rating and review. Your feedback helps others… and it would really make our day!

Notes

Tips & Substitutions

• Use a peeler for the citrus peel - A vegetable peeler gives you wide strips without scraping off the bitter white pith. For extra aroma, gently twist the peel over the skillet before adding it to release the oils.
• No clementines? Swap in orange, lemon, or even grapefruit peel for a different citrus note.
• Add garlic - A crushed clove or two infuses beautifully as it warms in the oil.
• Try other herbs - Thyme or bay leaves pair well with olives if rosemary isn't your thing.
• Make ahead - Prepare in advance and reheat gently over low heat before serving.

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