Spicy Olives bring the heat to the party!!
Who doesn’t love a spicy olive?
Dom and I are antipasti people – which is my fancy way for saying – we like to pick.
With everything going on these days, I’m enjoying the fact that we can both be satisfied with antipasti for dinner – and this particular offering had Dom singing my praises. The first thing out of his mouth was, “You’re speaking my language with this one!”
Normally my antipasti consists of store bought components, but today I put in a little extra effort.
These briny baubles are decorated with softened sweet onion, spicy dried chiles, fresh herbs, and a splash of lemon juice.
The lemon in this dish creates a brightness that won’t necessarily have you running for your sunglasses – but just might have you looking for your straw hat.
It’s subtle but noticeable…just enough.
And the heat from the peppers creates a nice wave of spice that catches up once you’ve finished your bite.
INGREDIENTS FOR SPICY OLIVES:
- Small hot dried chiles
- Large yellow onion, diced
- Garlic cloves, peeled and whole
- Olive oil
- Large green olives, in brine
- Small black olives, in brine
- Salt
- Lemon juice
- Fresh herbs
- Cracked black pepper
Putting antipasti together is a creative venture, one that allows its maker total freedom.
Who doesn’t love that?
Have fun, my friends!
Buon Appetito!
MORE ANTIPASTI:
ANTIPASTO PASTA SALAD (WITH VIDEO)
ROAST BEEF & ASPARAGUS ON KIMMELWECK FOCACCIA WITH HORSERADISH CREAM
SALUMI WITH MARINATED FRESH MOZZARELLA
Spicy Olives
- Category: Appetizer
Description
Spicy Olives bring the heat to the party!!
Ingredients
- 2 – 3 small hot dried chiles (or more depending on your tolerance for heat….and pain!)
- 1 large yellow onion, diced
- 2 garlic cloves, peeled and whole
- 2 Tbsp. olive oil
- 6 oz. large green olives, in brine
- 6 oz. small black olives, in brine
- 1 tsp. salt
- 2 Tbsp. lemon juice
- fresh herbs (like thyme, basil or rosemary)
- cracked black pepper
Instructions
- In a medium skillet over medium-low heat, sauté the hot peppers and garlic in 1 Tbsp. olive oil. Add the diced onion and cook until the onion is translucent, about 4 – 5 minutes.
- Mix in the olives and the remaining tablespoon of olive oil.
- Add the salt and lemon juice.
- Stir to combine everything.
- Top with fresh herbs and cracked black pepper.
- Transfer to a serving bowl and serve warm or room temperature.
I have a husband who would flip over these! I’m tucking this one away for a Father’s Day treat 🙂
Love that!! Thanks, Jennifer!!
The olive lover in me is screaming with excitement, Annie!!! Briny, spicy, delicious. I eat olives almost every day – this dish is totally made for me!
You sound like me! Love a good olive…everyday! Thanks, Katherine!
I love olives of all kinds, but have never made a spicy version at home. This looks like the perfect appetizer to enjoy all summer long, with a cold glass of white wine!
The perfect warm weather nosh! Thanks, Marissa!
No doubt about it, I’m trying these out! We absolutely love olives and these look packed with flavour. Just in time for the weekend with some vino! Have a good one, my friend. XO
Ahhh! Cheers to you, my friend!! Happy weekend! XO
Love these olives! I’ve completely forgotten about marinating my own olives. I used to do it often for hors d’oeuvres parties when I catered. However, I never served them warm, and what a brilliant idea! Can’t wait to make these!
Love that I could remind you of your catering days!! Thanks, Mimi!