Warm Marinated Olives with Citrus, Fennel and Rosemary Olive Oil

Name: Warm Marinated Olives with Citrus, Fennel and Rosemary Olive Oil
Total time: 15 min
Yield: 20
Ingredients: 2 cups Kalamata olives, with or without pits, drained; 2 cups Castelvetrano olives, with or without pits, drained; 1/3 cup golden raisins; 2 teaspoons whole fennel seeds; 1 teaspoon Maraş biber or Aleppo pepper; 1 teaspoon sumac; 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; 4 cloves garlic, smashed; 2 teaspoons fresh thyme leaves, chopped; Zest of 1 lemon, peeled into large strips; Zest of 1 orange, peeled into large strips; 1/3 cup Heraclea Rosemary Infused Olive Oil; 2/3 cup Heraclea Mature Harvest EVOO

Written by: Cooks of Heraclea

Time: 15 minutes

Ingredients: 14

Bowl of warm marinated Kalamata and Castelvetrano olives with garlic and citrus peel, next to crusty bread, lemons and Heraclea olive oil bottles

This is the bowl we put out before every dinner at the grove. Two kinds of olives, a handful of golden raisins for sweetness, strips of orange and lemon peel, fennel seed, sumac, a little Maraş pepper, and a full cup of olive oil: one third Rosemary Infused, two thirds Mature Harvest. Everything goes into one pan and warms together until the garlic and citrus turn fragrant. Ten minutes of work, and the olives keep in their oil for a month in the fridge. Do not throw that oil away afterwards. It is the best bread dip you will make all season.

Ingredients:

2 cups Kalamata olives, with or without pits, drained
2 cups Castelvetrano olives, with or without pits, drained
1/3 cup golden raisins
2 teaspoons whole fennel seeds
1 teaspoon Maraş biber or Aleppo pepper
1 teaspoon sumac
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 cloves garlic, smashed
2 teaspoons fresh thyme leaves, chopped
Zest of 1 lemon, peeled into large strips
Zest of 1 orange, peeled into large strips
1/3 cup Heraclea Rosemary Infused Olive Oil
2/3 cup Heraclea Mature Harvest EVOO

Cook's note: pitted or unpitted both work. Unpitted olives hold their texture better when warmed.

Steps:

Add the Kalamata olives, Castelvetrano olives, orange and lemon zest, garlic, fennel seeds, sumac, Maraş biber, golden raisins, thyme, salt, pepper, and both olive oils to a medium sauté pan. Mix well to combine.
Place the pan over medium heat and cook until the oil begins to sizzle. Reduce the heat to low and cook for 4 to 5 minutes, stirring occasionally, until the olives are warmed through and the garlic, citrus, and spices are fragrant.
Serve warm directly from the pan or transfer to a serving dish. If using olives with pits, serve with a small dish for discarding the pits.
The olives can be made ahead and refrigerated in their oil for up to 1 month. Bring to room temperature or gently warm before serving. The fragrant, infused olive oil can also be used for salad dressings, dipping bread, and more.