Warmed perfumed olives
Oct 16, 2026, updated Oct 16, 2026
Elevate your pre-dinner nibbles with these aromatic olives.
4 tbsp robust extra virgin olive oil
zest of 1 lemon
4 bay leaves
2 garlic cloves
stems of fresh thyme
500g mixed green and black olives, drained
Warm the oil in a large frypan. Add the zest, bay leaves, garlic and thyme, allowing the herbs to flavour the oil. Add the drained olives and warm through on low heat. Serve the olives warm surrounded by all the oil and provide plenty of bread for dipping
This recipe first appeared in the May 2026 issue of SALIFE magazine.
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