One day, my boyfriend dumped a bunch of oil-packed anchovies into a pan, added some olives, and heated the whole thing until it sizzled. It was spectacular, so we did it again the next week ... and the next ... and the next. I always forget how wonderful olives are when they're warm -- rich and soft and almost buttery. We've served these olives to guests, sometimes with a little bit of garlic or rosemary added to the oil, and they're a huge hit. If you like olives and anchovies, you'll love this. —ieatthepeach
Test Kitchen Notes
These warm olives make the perfect after-work snack to go along with a glass of crisp white wine. The anchovies add even more of a salty kick, and while the dish is simply delicious if you leave it at that, the addition of garlic and rosemary makes it really special -- like something you'd eat at a tapas restaurant. Ieatthepeach (and boyfriend!) have really taken olives to a whole new level. I can't wait to serve these to guests. —ktchnninja
oil-packed anchovy fillets (about half a 90g jar's worth)
garlic clove, thinly sliced (optional)
medium sprig fresh rosemary (optional)
black, green, or mixed olives, drained
Finely chop the anchovies, and add to a small skillet along with a couple teaspoons of their oil. Add garlic and/or rosemary (if using), and turn the heat to medium. Let the pan warm up until the anchovies are completely dissolved and the oil is sizzling.
Add olives to the pan and cook, stirring frequently, until they're warmed through. Transfer to a bowl, making sure to pour over all the flavorful oil from the pan. Serve with toothpicks for the olives and bread for mopping up the oil.