Warm Castelvetrano Olives
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.
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!