There’s something magical about serving olives warm! Warm Castelvetrano Olives recipe is an amazing, super quick and impressive appetizer to prepare. You and your guests won’t believe how much a little bit of heat can enhance the olives. Castelvetrano olive recipes are always a treat. They are my favorite green olives.
A 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.
Inspiration for Warm Castelvetrano Olives
A couple of weeks ago we went a restaurant I’d never to 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.
What are Castelvetrano Olives?
- Beautiful Castelvetrano olives 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.
- Since their flavor is more subtle, Castelvetrano Olive recipes are especially divine.
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.
hope you might think about serving these at your next soirée. Enjoy!
Here are a couple more easy hors d’oeuvres for you to try:
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.
- Castelvetrano olives (pitted or unpitted), as many as you'd like to serve
- extra virgin olive oil just enough to cover the 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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