There are very few occasions, dishes, and cocktails that I can think of that don’t go better with a side of olives and crusty bread. Late afternoon snack? Yes. Holiday hosting appetizer? Fly in the olives. A late night candle lit cocktail? Perfection. This is the kind of non-recipe recipe that you can scale up or down easily based on your needs and can play with what you have on hand. 

The secret to showstopping olives is all about the quality of the ingredients (and tools!) you’re using, and of course the use of heat. By heating the olives with aromatics in olive oil you are doing three key things:

1. Blooming the spices. Spices are full of fat soluble compounds that are released when you heat them in a fat like olive oil, making the spices more aromatic, vibrant, and deeply infused into the dish.

    • This works for all kinds of cooking. Curry? Bloom your spices in oil or coconut milk. Brownies? Bloom your cocoa powder (technically not a spice) in your warm oil/butter + chocolate mixture. 

2. Warming the olives makes them tender and soft, making for an even delectable first bite.

3. Seasoning your cast iron!

Photo: Simran Milak
 

Make it your own

Classic - Stick with the base as written—herby, citrusy, and just the right amount of punch from black pepper and garlic.

Smoky - Swap in smoked paprika and cumin seeds for the optional spice. Finish with a splash of sherry vinegar for a warm, bold marinade.

Hot - Add red chili flakes or a spoonful of harissa in place of the spice blend. Want more contrast? Toss in a few torn mint leaves at the end.

Extra Zesty -  Double down on orange peel, add a pinch of fennel seed (or fennel pollen if you have it), and a drizzle of honey or a few slivers of preserved lemon for a sweeter, aromatic vibe.

Keep them GuessingUse lemon as your citrus, skip the woody herbs, and stir in a teaspoon of za’atar right at the end so the sumac stays bright and tangy. You can also add feta on the finish here!

Recipe: Warm Marinated Olives

Yield: 6 servings

Instructions

1.

Preheat your oven, grill, or heat source of your choice while you prep the olives

2.

Prep your aromatics: Smash your garlic using the side of your knife. No need to worry about the peel, you just want to unlock the flavor. If using additional spices, lightly crush them in a mortar and pestal, food processor, or the good ol’ rolling pin and a zip lock bag trick.

3.

Get to warming: In your skillet add all your ingredients except the citrus juice. Bring the skillet to a simmer and allow to cook until the garlic starts turning a golden color and everything is smelling good, about 10 minutes.

4.

Remove from heat and add a squeeze of citrus juice. Taste and season as needed. Serve immediately as is or with some sides of crusty bread and spreadable cheese.


Seasoning Rating: Better

This recipe is great for building a solid seasoning layer, thanks to the generous olive oil and natural fats from the olives. However, due to its acidity, we recommend cleaning your pan promptly after cooking to avoid stripping the seasoning.

Seasoning Ratings:

Best—These dishes are the best options for building resilient seasoning, and surefire choices for getting tricky pans back on track.

Better—The best way to keep your skillet in great shape is to cook frequently, and cast iron-friendly dishes like these are your bread and butter.

Safe—These recipes won't strip seasoning away from your pan, but won't really add any, either.

OK—Be sure to clean up promptly. Recipes with this rating might feature acidic ingredients which can affect seasoning if not washed soon after cooking.