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Home » Healthy Appetizers & Hors D'Oeuvres » Warm Castelvetrano Olives Recipe

Warm Castelvetrano Olives Recipe

Dec 10, 2014 · by Valentina · 10 Comments

This post may contain affiliate links.

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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.

Narrow white olive dish with warm green olives on dark wood.

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.

Warm Castelvetrano Olives in a narrow, white dish in the background of one of the green olives on a toothpick.

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
Warm Castelvetrano Olives in a long, diagonal olive dish, with a pile of toothpicks next to it.

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

Warm Castelvetrano Olives

Valentina K. Wein
There's something magical about serving olives warm!
*You'll see there aren't measurements in this recipe -- you'll simply use as many olives as you want, and enough oil to cover them.
Print
Prep Time 3 minutes mins
Cook Time 2 minutes mins
Total Time 5 minutes mins
Course Appetizer
Cuisine American
Calories

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!
Keywords party food, appetizers for parties
Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.


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Reader Interactions

Comments

  1. Christina

    December 11, 2014 at 10:38 am

    Yum! One of my favorite types of olives; I LOVE this idea!

    Reply
    • valentina

      December 13, 2014 at 5:07 pm

      Christina, you will LOVE this! XO

      Reply
  2. Lizthechef

    December 11, 2014 at 1:35 pm

    Great idea - I will buy some good olives to keep on hand for a quick snack with wine for drop-ins during the holidays.

    Reply
    • valentina

      December 13, 2014 at 5:07 pm

      Liz, I hope you enjoy them as much as I did! Happy Holidays! xo

      Reply
  3. Sippitysup

    December 11, 2014 at 2:01 pm

    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

    Reply
    • valentina

      December 13, 2014 at 5:08 pm

      Greg, I have no doubt that your totally scrumptious food made up for it. 🙂

      Reply
  4. David

    December 13, 2014 at 8:01 am

    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!

    Reply
    • valentina

      December 13, 2014 at 5:08 pm

      David, I hope you try it. SO EASY with a BIG result. xo

      Reply
  5. Lori

    December 27, 2014 at 6:02 pm

    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!

    Reply
    • valentina

      December 27, 2014 at 9:58 pm

      Lori, that's fantastic! I bet that touch of lemon was perfect! 🙂

      Reply

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Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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