With the change of the season comes a change in our appetites. Here at Owen Roe, we have noticed that we now crave a comforting meal to serve with a heartwarming glass of red wine. With our love for the kitchen and our passion for entertaining, we decided to start sharing some of our favorite recipes with our dear friends!
In this post, our Winery Ambassador and "Director of Fun", Greg Priest, has created a simply starter solution for your fall gatherings.
From Greg's Kitchen:
I often receive requests to prepare my wife’s favorite party dish. I serve these special olives often when I’m entertaining friends and family at home. No one ever remembers the name of these bright, green hued, buttery, sweet olives from Sicily called Castelvetrano olives. They were simply nicknamed “Those Olives”.
Warmed Castelvetrano Olives
Serves 6-8 guests
Ingredients
1 pound Olives, rinsed in water, well drained
½ cup extra virgin olive oil, preferably Red Ridge Farms Arbequina
3 strips orange zest, made with a vegetable peeler
5 sprigs of fresh thyme
1 clove fresh garlic, sliced lengthwise
Pinch red pepper flakes, to taste
Procedure
In a warm, not hot, skillet add olive oil and the sliced garlic
Bring to a simmer, stirring garlic occasionally for 2 minutes
Add orange zest and thyme sprigs, continue cooking for 2 minutes more
Add olives and cook until olives are warmed through and hot
Add red pepper flakes, if desired, serve on a nice platter or small cast iron pan
The reserved oil may be thoughtfully reused for making flavorful dressings or to drizzle over vegetables before roasting.
Suggested Pairings:
Crusty bread, Feta Cheese, Roasted Carlton Farms Pork
