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These Warm Citrus-Marinated Castelvetrano Olives are a hit to serve while entertaining guests. They’re easy to eat finger food and offer a surprising twist on typical olives.

Castelvetrano Olives are grown in western Sicily and have an intense green coloring and sweet flavor. The flesh of the olive is more substantial than other olives, which makes it a perfect eating olive for appetizers or finger food at parties.
I got this recipe from a friend of mine, Marsi Buckmelter. She and her husband, Steve, ate these olives at Pizzeria Delfina in the Mission in San Francisco and fell in love with them. She’s been making them at home ever since.
The olives are so popular that they are still on the menu at Pizzeria Delfina. This isn’t the exact recipe they use for their olives, but it’s a very close representation.
Once you taste these warm olives, you’ll wonder why you’ve been eating olives cold all these years. The texture changes, the flavor is enhanced – they’re just better warm.
» You might like this Easy & Delicious Fava Bean Puree or these 32 Super Tasty Party Appetizers for any Occasion.

Where to Find Castelvetrano Olives
Castelvetrano olives can often be found either on a fresh olive bar – raw and unmarinated – or preserved in a jar. They must be unmarinated, but whether they’re fresh or not doesn’t make a huge difference.
You can’t really substitute any other olive. Olives are considered a ‘good fat’ and are a nutritious part of any diet, but as with anything – it is best to eat them in moderation. I say this because once you eat one, it’s really hard to stop eating them. They are also a great source of vitamin E.

Ingredients You’ll Need
- Castelvetrano olives – Castelvetrano Olives are grown in western Sicily and have an intense green coloring and sweet flavor. The flesh of the olive is more substantial than other olives, which makes it a perfect eating olive. Make sure that they are unmarinated when you buy them.
- Extra virgin olive oil – Use a really good extra virgin olive oil since the oil is being used for more than just a cooking oil – it adds flavor and richness – I wouldn’t suggest substituting it for another oil.
- Orange peel – Be careful not to include the pith or white part between the peel and the fruit. It is bitter and could transfer that to the oil.
- Whole black peppercorns – Peppercorns are the dried berry from the Piper nigrum plant. When added whole to a recipe they add gentle heat and flavor. Look for them in the spice isle.
- Bay leaf – This aromatic leaf is used in cooking. It adds a distinctive flavor and fragrance. It is most commonly removed before eating and discarded.

Warm Citrus-Marinated Castelvetrano Olives
Ingredients
- 16 ounces (454 g) drained and rinsed Castelvetrano olives
- 2 cups (473 ml) Extra Virgin Olive Oil
- 3 strips orange peel be careful not to include the pith
- 1/2 teaspoon (2 g) whole black peppercorns
- 1 bay leaf
Instructions
- Heat olive oil and olives in a medium sauce pan over low heat on the stove top for approximately 40 minutes. Do not let the oil boil or bubble.
- Remove from heat a few min before serving to cool slightly.
- Serve warm in the olive oil.
Nutrition
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Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.
I love these olives. I found your recipe a couple of years ago and have been making them for every holiday ever since. My aunt just asked if I was bringing them this year! 🙂
That’s fun to hear Ophelia! Thanks!
These warm olives are just so addicting.
I added a few pieces of lime peel this last time and I have added fresh dill, basil and rosemary before too. All great
Those sound like great additions.