The simple addition of spices and preserved lemon and a gentle warming transform everyday olives into an edible event for a wonderful gluten free finger food.
Warm Spicy Olives Gluten-Free Recipe
- 1 teaspoon fennel seeds
- 2 small dried red chiles, such as chiles de arbol
- 1/2 cup olive oil
- 1 small fresh rosemary sprig
- 1 pound mixed olives, such as Kalamata, Castelvetrano, or Cerignola
- Peel of 1 preserved lemon, cut into strips
In a dry skillet over medium heat, toast the fennel seeds and dried chiles, tossing occasionally until the fennel is aromatic and beginning to lightly brown, 1 to 2 minutes. Pour in the olive oil and add the rosemary sprig, olives, and preserved lemon. Cook until warmed through, about 2 minutes. Serve warm or transfer to a jar to marinate further in the fridge. Store airtight in the fridge for up to 2 weeks.
Photography Heami Lee