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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
Course Appetizer
Servings 8 people

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

Instructions
 

PREPARE THE MARINATED OLIVES

  • Peel half of a lemon and orange into long strips using a peeler. Set aside
  • Combine all ingredients listed under "Marinated Olives" into a small sauce pan, including lemon and orange peels
  • Bring the oil to a simmer over medium heat, then drop temperature to medium-low. Simmer for 8 minutes stirring occasionally
  • Remove from heat after 8 minutes
  • **While olives are simmering, move ahead and prepare the sourdough

PREPARE THE SOURDOUGH

  • Preheat oven to broil on high
  • If your rosemary sourdough bread is not already pre sliced, slice the bread into thin pieces
  • Cut sliced bread into smaller pieces
  • Lay sliced sourdough on a baking sheet
  • Pull two table spoons of infused olive oil from the marinated olives.
  • Top sourdough with olive oil from the marinated olives. Evenly distribute between all of the slices.
  • Squeeze juice from lemon evenly over the slices of bread
  • Sprinkle a pinch of sea salt and fresh ground pepper over the bread
  • 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!

PUT IT ALL TOGETHER

  • Plate olives in a serving dish and serve along side toasted rosemary sour dough
  • Serve and enjoy!
Keyword appetizer, charcuterie board, healthy plant based, healthy vegan, marinated olives, olives, rosemary sourdough, vegan Italian starter, vegetariand