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.
Warm Castelvetrano Olives
- 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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