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warm marinated olives and rosemary sourdough bread for charcuterie board

Warm Marinated Olives for Charcuterie Board

Castelvetrano Olives, marinated in olive oil, rosemary, thyme, fennel, garlic, and citrus peels, served with toasted rosemary sourdough.
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings: 8 people
Course: Appetizer
Ingredients Method

Ingredients
  

FOR MARINATED OLIVES
  • 2 cups castelvetrano olives, pitted
  • 1/2 cup olive oil
  • 2 cloves of garlic, smashed
  • 1 teaspoon fennel seeds
  • 1 teaspoon Italian seasoning
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon fresh ground pepper
  • 2 sprigs of fresh rosemary
  • 2 sprigs of fresh thyme
  • zest from half an orange, long pieces
  • zest from half a lemon, long pieces
FOR THE SOURDOUGH BREAD
  • 8 serving of rosemary sourdough bread, sliced thin 2 piece per person, depending on size of the load
  • 1 lemon, juiced
  • 2 tbsp olive oil use the infused olive oil from the marinated olives
  • salt and pepper to taste

Method
 

PREPARE THE MARINATED OLIVES
  1. Peel half of a lemon and orange into long strips using a peeler. Set aside
    orange and lemon peels
  2. Combine all ingredients listed under "Marinated Olives" into a small sauce pan, including lemon and orange peels
    ingredients for marinated olives
  3. Bring the oil to a simmer over medium heat, then drop temperature to medium-low. Simmer for 8 minutes stirring occasionally
  4. Remove from heat after 8 minutes
  5. **While olives are simmering, move ahead and prepare the sourdough
PREPARE THE SOURDOUGH
  1. Preheat oven to broil on high
  2. If your rosemary sourdough bread is not already pre sliced, slice the bread into thin pieces
  3. Cut sliced bread into smaller pieces
  4. Lay sliced sourdough on a baking sheet
    rosemary sourdough bread on baking sheet
  5. Pull two table spoons of infused olive oil from the marinated olives.
  6. Top sourdough with olive oil from the marinated olives. Evenly distribute between all of the slices.
    topping rosemary sourdough bread with olive oil
  7. Squeeze juice from lemon evenly over the slices of bread
    squeezing lemon on rosemary sourdough bread
  8. Sprinkle a pinch of sea salt and fresh ground pepper over the bread
  9. Place sourdough in oven to broil on high for 1-2 minutes, or until the bread is perfectly toasted. You need to babysit the bread while toasting, it can burn quickly!
    toasted rosemary sourdough
PUT IT ALL TOGETHER
  1. Plate olives in a serving dish and serve along side toasted rosemary sour dough
    marinated olives and rosemary bread
  2. Serve and enjoy!
    warm marinated olives and rosemary bread for charcuterie board