· by Valentina · 10 Comments
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Warm Castelvetrano Olives recipe is an amazing, super quick and impressive appetizer to prepare. There's just something magical about warm olives! You and your guests won't believe how much a little bit of heat can enhance the olives.
Warm olives are a huge crowd pleaser, unbelievably delicious, and quite possibly the most simple hors d'oeuvre or appetizer you'll ever make.
Whenever I see warm olives on a menu, I order them. Adding heat to the olives elevates them to another level.
What are Castelvetrano Olives?
- From Sicily, Italy, beautiful Castelvetrano olives are typically large,crisp and juicy -- all at once.
- With an almost buttery texture, opposite of many olives,which are pungent and salty, these have a delicate, clean fruity flavor.
Castelvetrano Olive Substitutes
Cerignola, Manzilla or Picholine olives are all good substitutes for Castelvetranos.
More Delicious Olive Recipes
- Grilled Green Olives
- Cuban Chicken Stew with Alcaparrado
- Baked Feta with Olives and Roasted Peppers
- Skillet Chicken Thighs with Apricots and Olives
Now imagine that delicious bite of fruit simmering briefly in hot extra virgin olive oil. It's takes them from a nine to a ten+ in an instant.
I hope you might think about serving Warm Castelvetrano Olives at your next soirée.
Enjoy!
Warm Castelvetrano Olives
Valentina K. Wein
There's something magical about serving olives warm!
*You'll see there aren't measurements in this recipe -- you'll simply use as many olives as you want, and enough oil to cover them.
Prep Time 3 minutes mins
Cook Time 2 minutes mins
Total Time 5 minutes mins
Course Appetizer
Cuisine American
Calories
Ingredients
- Castelvetrano olives (pitted or unpitted), as many as you'd like to serve
- extra virgin olive oil just enough to cover the olives
Instructions
Remove the Castelvetrano olives from their brine with a slotted spoon or small strainer, and add them to a small pot.
Pour in a high quality Extra Virgin olive oil, just to cover the olives.
Turn the heat to medium and once you see tiny bubbles, let the olives simmer just until they're hot, about 2 minutes.
Use the slotted spoon or small strainer to remove them from the oil and serve immediately!
Keywords party food, appetizers for parties
Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.
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More Appetizers & Hors d'Oeuvres
- Best Hors d’Oeuvre Party Recipes
- Fig Toast with Basil Oil
- Fig Preserves Recipe with Vanilla
- Corn Riblets
Reader Interactions
Comments
Christina
Yum! One of my favorite types of olives; I LOVE this idea!
Reply
valentina
Christina, you will LOVE this! XO
Reply
Lizthechef
Great idea - I will buy some good olives to keep on hand for a quick snack with wine for drop-ins during the holidays.
Reply
valentina
Liz, I hope you enjoy them as much as I did! Happy Holidays! xo
Reply
Sippitysup
It's a good thing your server warned you about temp. I made some roasted olive once and brought them to the table at a dinner party. Before I could say "the bowl's hot" someone at the table reached over and grabbed the bowl. Yes they got mildly burned and I was embarrassed. GREG
Reply
valentina
Greg, I have no doubt that your totally scrumptious food made up for it. 🙂
Reply
David
I have been a huge fan of castelvetrano olives for years, but have never had them warmed in olive oil before. Thanks for this intro - you can be sure they will be out for apps on Christmas Day!
Reply
valentina
David, I hope you try it. SO EASY with a BIG result. xo
Reply
Lori
I stumbled across your recipe while seeking to duplicate the Citrus Cured Warm Castelvetrano Olives I enjoyed at Alta in SF. I added lemon and orange peel as well as lemon and orange juice to your recipe. Yum!
Reply
valentina
Lori, that's fantastic! I bet that touch of lemon was perfect! 🙂
Reply
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