Warm olives are one of the great small luxuries — five minutes of effort for something that tastes like a restaurant bar. Serve them hot, with bread for the spiced oil left in the bowl. Pair with Swamp Dust · Serves 6 · Prep 5 min · Roast 20 min.
Ingredients
- 2 cups mixed olives (Castelvetrano, Kalamata, oil-cured)
- 3 Tbsp olive oil
- 3 garlic cloves, smashed
- Strips of peel from 1 orange and 1 lemon
- 1 sprig rosemary
- 1 tsp Swamp Dust
- Crusty bread to serve
Directions
- 1
Toss. Heat oven to 400°F; toss olives with oil, garlic, citrus peels, rosemary, and Swamp Dust in a small baking dish.
- 2
Roast 20 minutes, stirring once, until glistening and beginning to blister.
- 3
Serve warm. Tip into a bowl with all the oil; serve hot with bread.
Greer's Bar Notes
- Warm is everything — roast them just before guests arrive.
- Don't throw out the oil; sop it with bread or dress a salad with it.
- Use a mix of olives for contrast; pit them or warn your guests.
Made with Swamp Dust — warm olives, spiced oil, and bread to catch it.