Warm oil scented with lemon zest, rosemary and a little chili coats Estoublon’s Picholine Olives, fleshy, firm and mild with their peppery finish, and a bowl of them with almonds and crusty bread sets the tone for the evening.
Serves 6 · 10 min + 1 h marinating
Ingredients
- 1 jar of Picholine Olives (Estoublon), drained and briefly rinsed
- 1/3 cup (80 ml) olive oil
- 2 strips of lemon zest
- 2 garlic cloves, sliced
- A sprig of rosemary
- A pinch of chili flakes
- Almonds and crusty bread, to serve
Method
- Drain a jar of Picholine olives and rinse them briefly.
- Warm 1/3 cup (80 ml) olive oil over low heat for 5 minutes with 2 strips of lemon zest, 2 sliced garlic cloves, a sprig of rosemary and a pinch of chili flakes.
- Pour the oil over the olives, stir and let marinate for at least 1 hour.
- Serve lukewarm in a bowl with almonds and crusty bread, for a crisp, peppery appetizer.
The star of this recipe: Picholine Olives, by Estoublon.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
