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."
"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
Ingredients
- 3 cloves garlic, peeled and thinly sliced
- 1 lemon, peel only
- 6 sprigs of thyme
- 2 tbsp chopped fresh oregano
- 1/4 tsp chili flakes
- 1 whole dried red chili (optional if you’re sensitive to spice)
- 1 tsp fennel seeds
- 2 cups (about 12 ounces) castelvetrano olives*
- 1/2 cup of Brightland LUCID olive oil
- 2 Tbsp of Brightland RAPTURE balsamic vinegar
- 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.
Instructions
- 1 Heat the LUCID olive oil and RAPTURE vinegar in a medium-size sauté pan over medium heat.
- 2 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.
- 3 Add the olives in and sizzle gently, mixing and bathing the olives with the vinaigrette mixture for about 6 minutes.
- 4 Remove from the heat and serve immediately.
