Warm Marinated Olives
makes 2 cups
"These olives seasoned with Tutto Porchetta, citrus zest and a pinch of Cobanero Chili are the perfect nibble to serve alongside your favorite aperitif. Warming the Tutto Porchetta, zest and chile in the oil allows the flavors to bloom and hastens the marination process. We always make extra as they improve as they sit and are excellent to have on hand for charcuterie boards, picnic lunches or an anytime snack."
¼ cup olive oil
1 Tbsp Tutto Porchetta
Zest of 1 orange or lemon
A pinch of Cobanero Chili (optional)
1 ½ cups mixed olives with pits drained of their brine
¼ cup white wine
Combine the olive oil, Tutto Porchetta, zest and optional chili in a small saucepan over a low flame to gently warm.
Add the olives and stir to coat. Heat for 2-3 minutes. Add the wine and continue to warm, stirring occasionally for 8 to 10 minutes.
Turn off the heat and let cool slightly before spooning into a bowl to serve. Any extra olives can be refrigerated.
In the Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pâtés, Roasts, Confits and Other Meaty Goods is available for purchase here: