Warm Marinated Olives and Salami
Warm marinated olives sauteed with saucisson sec (salami), garlic, rosemary, cumin seeds, peppercorn, smoked chili flakes, orange peels, other spices. This hors d’oeuvre goes great over crusty bread. We are using Greek green olives and Kalamata olives for a rich Mediterranean flavor for this easy appetizer recipe; a fantastic way to start a dinner party.
Ingredients
- 3 oz. thinly sliced (saucisson sec) salami
- 1 cup lightly smashed Greek Pitted Green Olives
- 1 cup lightly smashed Greek Pitted Kalamata Olives
- 1/3 cup Extra Virgin Olive Oil
- 3 cloves peeled and smashed garlic
- 2 5” long strips of orange peel
- 1 teaspoon chopped fresh rosemary, plus a rosemary spring for garnish
- 1/2 teaspoon Smoked Chili Flakes
- 1/3 teaspoon coriander seeds
- 1 teaspoon dried oregano
- 1/2 teaspoon whole black peppercorns
- Crusty bread, for serving
Instructions
- 1
Heat: a large skillet or frying pan over medium heat.
- 2
Add: the salami, olives, olive oil, garlic, orange peels, chopped rosemary, coriander seeds, and whole black peppercorns. Stir frequently until the garlic is golden around the edges, around 5 to 7 minutes.
- 3
Let it sit: in the skillet to allow the flavors to infuse, for about 20 minutes. Before serving, heat through until warm, and serve warm.
- 4
Pour: into a serving bowl. Serve with toothpicks and crusty bread for dipping.
Cook it from the original
This recipe comes from spoonabilities.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on spoonabilities.com