This is always a favorite of our class guests when we run a Spanish tapas class at East Elm! They are simple, wildly flavorful, and proof that sometimes the most memorable dishes require very little cooking.
| Servings: 4-6 |
Prep: 10 minutes
|
Cook: 15 minutes |
Ingredients
- 2 cups olives, preferably Castelvetrano
- 4 strips orange zest
- 4 strips lemon zest
- ½ cup extra-virgin olive oil
- 3 large sprigs thyme
- 2 large sprigs rosemary
- 1 bay leaf
-
1 large garlic clove, thinly sliced
- ½ teaspoon red pepper flakes
Instructions
- In a small skillet, combine the olive oil, thyme, rosemary, bay leaf, garlic, and red pepper flakes
- Warm gently over medium heat until small bubbles begin to form around the herbs and garlic
- Reduce the heat to medium-low and simmer gently until the garlic begins to turn lightly golden and the bubbling subsides
- Add the olives and citrus zest, tossing to coat thoroughly in the aromatic oil
-
Allow the olives to marinate at room temperature for 30 minutes before serving. Alternatively, refrigerate for up to four days and gently warm before serving.
Rebecca's Notes
- Recipe courtesy of Chef Alli