This month, Chef Ryker is sharing his recipe for the perfect party appetizer that only takes 20 minutes to make at home – Marinated Olives. In this simple recipe, a briny mix of castelvetrano and kalamata olives are infused with hints of citrus and simmered in rich arbequina olive oil. Serve the olives with sliced Rosemary Focaccia hearth bread for a healthy dish that will keep your friends and family coming back for more.
Ingredients
- 8 oz jar Castelvetrano Olives, pitted, drained
- 9.5 oz jar Kalamata Olives, pitted, drained
- ⅔ Cup Fennel, fresh, sliced thinly
- ¼ Cup Garlic, fresh, sliced thinly
- 3 ½-inch strips Orange rind
- ¼ Cup Fresno Chiles, seeded, diced
- ¼ tsp Black Pepper, ground
- ½ Cup Kneaders Arbequina Extra Virgin Olive Oil
- ½ Cup Kneaders Traditional Balsamic Vinegar
- 1 loaf Kneaders Rosemary Focaccia hearth bread
Directions
In a medium saucepan, combine all ingredients except the bread.
Simmer on medium low heat for 15 minutes to allow the flavors to infuse.
Remove from heat and cool.
Serve with Kneaders Rosemary Focaccia Bread.