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For her second Chef in Residence recipe of September, Noreen Wasti has created the ultimate savory snack: Warm Olives in a Vibrant LUCID & RAPTURE Bath.
"It’s almost always savory over sweet for me — especially when I’m reaching for a snack. These warm olives make for the perfect little bite when you just feel like grazing — bold, vibrant, and best of all come together in less than ten minutes. I use the lemony LUCID olive oil with RAPTURE balsamic vinegar, garlic, thyme, oregano, chili, fennel seeds, and lemon peel to create a delicious vinaigrette that’s almost like a warm bath for the olives to get cozy in."
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"These are great as a nibble on a cheese board or just on their own for snacking. Make sure to have lots of bread to sop up all that flavor bomb oil." -Noreen Wasti[close type="rte"] [open type="ingredients"] [ingredient product="false" text="3 cloves garlic, peeled and thinly sliced"] [ingredient product="false" text="1 lemon, peel only"] [ingredient product="false" text="6 sprigs of thyme"] [ingredient product="false" text="2 tbsp chopped fresh oregano"] [ingredient product="false" text="1/4 tsp chili flakes"] [ingredient product="false" text="1 whole dried red chili (optional if you’re sensitive to spice)"] [ingredient product="false" text="1 tsp fennel seeds"] [ingredient product="false" text="2 cups (about 12 ounces) castelvetrano olives*"] [ingredient product="true" handle="lucid" title="Brightland LUCID olive oil" text="1/2 cup of PRODUCT"] [ingredient product="true" handle="rapture" title="Brightland RAPTURE balsamic vinegar" text="2 Tbsp of PRODUCT"] [ingredient product="false" text="I used a combination of pitted and un-pitted castelvetrano olives, but almost any olive would work great here. No rules! Also, these store great in the fridge allowing the flavors to infuse longer — just keep at room temperature for 20 minutes before enjoying or warm up in a pan on the stove for a couple minutes."] [close type="ingredients"] [open type="instructions"] [instruction step="1" text="Heat the LUCID olive oil and RAPTURE vinegar in a medium-size sauté pan over medium heat."] [instruction step="2" text="Once the oil is glistening add the garlic, lemon peel, thyme, oregano, chili flakes, dried red chili (if using), fennel seeds and let cook for about a minute to remove the rawness from the garlic and to let the herbs and spices bloom."] [instruction step="3" text="Add the olives in and sizzle gently, mixing and bathing the olives with the vinaigrette mixture for about 6 minutes."] [instruction step="4" text="Remove from the heat and serve immediately."] [close type="instructions"]
