Spring Garlic-Flavored Castelvetrano Green Olives
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons finely chopped red chili
- 1 teaspoon lemon zest
- 2 tablespoons roughly chopped spring garlic
- ¼ teaspoon salt
- 1½ cups Castelvetrano green olives (pitted or unpitted)
- 2 tablespoons dry vermouth
Instructions
- Heat olive oil over medium heat and sauté the red chili, zest and garlic for a few minutes. Add the salt and sauté another minute. Turn off heat, add olives and vermouth, and mix. Serve warm or at room temperature.
