Marissa's MediterraneanWarm, buttery Castelvetrano olives tossed with toasted walnuts, aromatic rosemary, and a hint of orange zest. A sophisticated yet simple starter that fills the kitchen with an incredible aroma.
Place the olives on a clean cutting board and gently press down on each one with the side of a heavy knife or the bottom of a glass until they just crack open.
Don't pulverize them! You just want to break the skin so the flavors can seep in.
In a medium cast iron skillet or heavy pan, heat the olive oil over medium-low heat. Add the smashed garlic cloves and rosemary sprigs.
Infusing the oil slowly prevents the garlic from burning.
Add the walnuts to the pan and toast for about 2-3 minutes until they start to smell nutty and golden.
Toss in the 'smacked' olives and red pepper flakes. Stir frequently for about 4 minutes until the olives are warmed through and slightly softened.
Remove from heat and stir in the fresh orange zest. The heat from the olives will release the citrus oils immediately.
Transfer to a small wooden bowl and serve warm with a few extra sprigs of rosemary for garnish.
These are even better if you let them sit for 5 minutes before eating!
The trick here is the 'smack.' Breaking the skin of the olives allows that warm, citrusy oil to penetrate deep into the fruit. It's a total game-changer for your next gathering!
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.
Marissa's Mediterranean
@simplymediterranean
For moms that like Mediterranean. Simple and healthy
More from this chefMarissa's Mediterranean
@simplymediterranean
For moms that like Mediterranean. Simple and healthy
More from this chef