Warm Castelvetrano Olives

Warm Castelvetrano OlivesA huge crowd pleaser, unbelievably delicious, and quite possibly the most simple hors d’oeuvre or appetizer you’ll ever make.

Life is super busy.  Too busy!  So it’s  important that my husband and I carve out time for the occasional “date night.” And when we do, it’s also important that we eat somewhere delicious and inspiring.  (For me, anyway.)

Truthfully, I think there’s recipe inspiration everywhere — however, when I eat in a restaurant with a great chef and creative menu, it’s usually a sure thing.

Warm Castelvetrano OlivesA couple of weeks ago we went to Barnyard Venice (Venice in CA, that is).   Never having been there before, we ordered a handful of things — the more to try, the more inspiration, and the more fun.

Among many other tasty treats,  we ordered the olives which were listed under the Small Plates section of the menu. It simply said “olives,” without any sort of description. When our server brought them to our table, she said, “Your olives should be very warm, but they might be hot.”  I’d say they were somewhere in between — the perfect temperature. They were beautiful Castelvetrano olives, which are typically large, crisp and juicy — all at once. Opposite of many olives, which are pungent and salty, these have a delicate, clean fruity flavor.

Warm Castelvetrano Olives Now imagine that delicious bite of fruit simmering briefly in hot Extra Virgin olive oil.   It’s takes them from a 9 to a 10+ in an instant.

If you ever make your way to Barnyard Venice, in addition to these yummy olives, you should also try the whole Thai Snapper.  I couldn’t be more serious when I tell you not to miss it!  It’s amazing!

Barnyard Venice, 1715 Pacific Ave, Venice, CA 90292 | Phone (310) 58-1015) | Hours: Monday – Saturday, 6:00 PM – 11:00 PM

Warm Castelvetrano Olives
Prep time
Total time
I'm not sure how they prepare these olives at Barnyard Venice, but here's my best guess.
  • Castelvetrano Oilives, as many as you'd like to serve (I do about 1 cup at a time)
  • Extra Virgin olive oil, just enough to cover the olives (I use this one)
  1. Remove the Castelvetrano olives from their brine with a slotted spoon or small strainer, and add them to a small pot.
  2. Pour in a high quality Extra Virgin olive oil, just to cover the olives.
  3. Turn the heat to medium and once you see tiny bubbles, let the olives simmer just until they're hot, about 2 minutes.
  4. Use the slotted spoon or small strainer to remove them from the oil and serve immediately!

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  1. says

    It’s a good thing your server warned you about temp. I made some roasted olive once and brought them to the table at a dinner party. Before I could say “the bowl’s hot” someone at the table reached over and grabbed the bowl. Yes they got mildly burned and I was embarrassed. GREG

  2. says

    I have been a huge fan of castelvetrano olives for years, but have never had them warmed in olive oil before. Thanks for this intro – you can be sure they will be out for apps on Christmas Day!

  3. Lori says

    I stumbled across your recipe while seeking to duplicate the Citrus Cured Warm Castelvetrano Olives I enjoyed at Alta in SF. I added lemon and orange peel as well as lemon and orange juice to your recipe. Yum!

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