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
- 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 aperitif.
The star of this recipe: Picholine Olives, by Estoublon.
