Warm Citrus-Marinated Castelvetrano Olives
These warm olives are a hit to serve while entertaining guests. They're easy to eat finger food and offer a surprising twist on typical olives.
Servings: 4 people
- 16 oz drained and rinsed Castelvetrano olives
- 2 cups Extra Virgin Olive Oil
- 3 strips orange peel be careful not to include the pith
- 1/2 tsp whole black peppercorns
- 1 bay leaf
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.