Warm Castelvetrano Olives recipe is an amazing, super quick and impressive appetizer to prepare. There's just something magical about warm olives! You and your guests won't believe how much a little bit of heat can enhance the olives.
Warm olives are a huge crowd pleaser, unbelievably delicious, and quite possibly the most simple hors d'oeuvre or appetizer you'll ever make.
Whenever I see warm olives on a menu, I order them. Adding heat to the olives elevates them to another level.
What are Castelvetrano Olives?
- From Sicily, Italy, beautiful Castelvetrano olives are typically large, crisp and juicy -- all at once.
- With an almost buttery texture, opposite of many olives, which are pungent and salty, these have a delicate, clean fruity flavor.
Castelvetrano Olive Substitutes
Cerignola, Manzilla or Picholine olives are all good substitutes for Castelvetranos.
More Delicious Olive Recipes
- Grilled Green Olives
- Cuban Chicken Stew with Alcaparrado
- Baked Feta with Olives and Roasted Peppers
- Skillet Chicken Thighs with Apricots and Olives
Now imagine that delicious bite of fruit simmering briefly in hot extra virgin olive oil. It's takes them from a nine to a ten+ in an instant.
I hope you might think about serving Warm Castelvetrano Olives at your next soirée.
Enjoy!
Warm Castelvetrano Olives
Ingredients
- Castelvetrano olives (pitted or unpitted), as many as you'd like to serve
- extra virgin olive oil just enough to cover the olives
Instructions
- Remove the Castelvetrano olives from their brine with a slotted spoon or small strainer, and add them to a small pot.
- Pour in a high quality Extra Virgin olive oil, just to cover the olives.
- Turn the heat to medium and once you see tiny bubbles, let the olives simmer just until they're hot, about 2 minutes.
- Use the slotted spoon or small strainer to remove them from the oil and serve immediately!
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Christina
Yum! One of my favorite types of olives; I LOVE this idea!
valentina
Christina, you will LOVE this! XO
Lizthechef
Great idea - I will buy some good olives to keep on hand for a quick snack with wine for drop-ins during the holidays.
valentina
Liz, I hope you enjoy them as much as I did! Happy Holidays! xo
Sippitysup
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
valentina
Greg, I have no doubt that your totally scrumptious food made up for it. 🙂
David
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!
valentina
David, I hope you try it. SO EASY with a BIG result. xo
Lori
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!
valentina
Lori, that's fantastic! I bet that touch of lemon was perfect! 🙂