Entertaining

Warm olives with vermouth, slow-cooked herbs and chilli

Name: Warm olives with vermouth, slow-cooked herbs and chilli recipe
Yield: 6
Ingredients: 1/2 cup (125ml) extra virgin olive oil; 2 garlic cloves, finely chopped; 1/2 bunch flat-leaf parsley, stems & leaves finely chopped, set aside separately; 1/2 bunch each thyme, oregano, leaves picked & finely chopped; 2 tbs white vermouth or dry white wine; Finely grated zest & juice of 1/2 lemon; 300g mixed olives; Chilli flakes, to scatter

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by Phoebe Wood

Nov 21, 2020

Olives are a must have starter at any event.

1/2 cup (125ml) extra virgin olive oil
2 garlic cloves, finely chopped
1/2 bunch flat-leaf parsley, stems & leaves finely chopped, set aside separately
1/2 bunch each thyme, oregano, leaves picked & finely chopped
2 tbs white vermouth or dry white wine
Finely grated zest & juice of 1/2 lemon
300g mixed olives
Chilli flakes, to scatter

Method

1.

Heat oil in a small deep saucepan over low heat. Add the garlic and parsley stems and cook for 2-3 minutes until garlic is fragrant and softened. Add herb leaves and cook, stirring, for 15 minutes or until herbs are very soft and cooked down. Stir in the vermouth, lemon zest and juice and the olives and bring to a simmer. Cook for 1-2 minutes until olives are warmed through. Spoon into a serving dish and scatter with chilli flakes. Serve immediately.

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