Castelvetrano olives have a bright flavor and a buttery, meaty texture. They pair especially well with pungent fresh spring garlic and lemon zest.
Ingredients
SERVINGS: 1 Cup(s)
- 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
Preparation
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.
