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013. Marinated Castelvetrano Olives With Citrus
RECIPE BY RACHAEL GORJESTANI
Simple and satisfying hor d’oeuvre - you can serve this warm or room temperature.
You can also use citrus from orange, lemon, or another variety that you love.
I used a combination of fresh and preserved meyer lemon.
1 jar of castelvetrano olives, about 1 cup
1⁄2 cup Other Brother olive oil
2 tbsp lemon peel, cut finely into strips
I used a combination of fresh meyer lemon (2 small) and preserved meyer lemon (1⁄4 of a lemon)
Using a knife or vegetable peeler, cut the peel of the citrus, making sure to get a minimal amount of the pith. Thinly slice the peel, or leave whole, it’s up to you. If using preserved lemon, remove the gut of the lemon (use for another purpose) and only use the rind. Thinly slice into strips or mince.
In a saucepan, over medium-low heat, combine all ingredient. Gently warm for 10-15 minutes. Serve warm, or store in an airtight container to continue to marinate (enjoying a few days or up to a week later).