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Author Notes: 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
Food52 Review: 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
Serves 4 to 6 as a snack
4 to 6
oil-packed anchovy fillets (about half a 90g jar's worth)
garlic clove, thinly sliced (optional)
medium sprig fresh rosemary (optional)
cup 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.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Appetizer to Share with Friends
- This recipe was entered in the contest for Your Best Recipes with 5 Ingredients or Fewer
- This recipe was entered in the contest for Your Best Recipe with Anchovies