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!
Ingredients
- 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.
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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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