Warm Citrus Marinated Olives

by Shauna Sever — April 21, 2008

Warmer weather has me longing for lazy evenings sipping wine on a fabulous terrace somewhere, surrounded by good friends and a few great small plates of light summer bites. Olives are the perfect appetizer with so many wines and summer cocktails, and their salty bite is always a welcome addition to a gorgeous plate of cheeses, fruits, and hearty breads. Here, fat, fresh Greek green olives bathe for days in a lively citrus marinade, and are warmed just before serving so that the flavors open up even further.

Warm Citrus-Marinated Olives
Makes 3 Cups

Serve the warm olives and all of their fragrant citrus olive oil marinade in a warmed dish, with plenty of crusty bread for dipping.

3 cups Greek green olives (or a mix of green and black olives)
1 cup olive oil
Peel of half a lemon, julienned
Peel of half an orange, julienned
¼ cup fresh lemon juice
¼ cup orange juice
6 large garlic cloves, thinly sliced
3 tablespoons chopped fresh parsley
½ teaspoon dried crushed red pepper

Toss all ingredients into a large ziptop plastic bag and shake to combine thoroughly. Store in the refrigerator for least 1 day and up to 3 days, the longer the better, turning the bag occasionally. Just before serving, put the contents of the bag into a saucepan over low heat and slowly heat the olives until they are completely warmed through. Serve in a warmed dish.