A dish of Warm Olives will make your guests say, “Why didn’t I think of this?”. We first had this at a Michael Mina restaurant in St Petersburg Florida, called “Farm Table”. We ordered this and stopped in our tracks, it is so amazing and impossibly simple. Really, this is a 5-star recipe with almost zero effort.
Serving Warm Olives will make you very popular, and you can rattle the recipe off from memory. I’m not sure why these are so good and unexpected but they are.
- Get some mixed olives pitted, or not whatever you want. Just don't mix them or you are risking accidental denture work.
- Small Lemon wedge
- Dry Italian seasoning unsalted.
- Water and good Olive Oil
In a small pan fill to below the top with olives.
Sprinkle with dry Italian seasoning maybe a tablespoon or so. I got this from OxBow market in Napa, a real score, but any dry Italian seasoning works, just make sure there is no salt in it.
Squeeze a small wedge of lemon over the olives.
Fill 1/2 way with water, cover with a small amount of good olive oil. Liquid should come up about 2/3 of the way. Stir and let stand for about an hour. Heat over low heat until warm, don't boil, just warm.
With Olives served as a nibble for pre-dinner cocktails – anything goes!
Why not try our cocktail recipes for something special to spoil yourself with.
To add sparkle to a cocktail party add a light and refreshing wine. We chose a Sacchetto Col de L’Utia Prosecco Brut 2018. Crisper and creamier than Cava, with a softer fizz than Champagne, this luxury drop has all the melt-in-the-mouth quality you’d expect from a world-famous winemaker. It’s full of fruit and delicate refreshing bubbles. Perfect for parties, weddings, or just making your Friday night fish and chip supper sing. Available from Naked Wines.