Serves 4 to 6
I first had these warm olives at Le Dominion, my favorite hotel in Quebec City.
Since then, I’ve made them a zillion times, varying the herbs and sometimes, as
here, tossing in Marcona almonds, which add a sweet, toasty flavor and crunch.
These are the perfect snack, enjoyed on their own or with a baguette and
cheese. Any olive variety you like works well, but a mix is especially attractive.
¾ pound (about 2½ cups) mixed unseasoned olives (with or without pits),
such as Castelvetrano, oil-cured Moroccan, and Kalamata, drained
½ cup (2 ounces) roasted salted Marcona almonds
¼ cup extra-virgin olive oil
1 tablespoon red wine vinegar
1½ teaspoons finely chopped fresh rosemary, plus 1 sprig, cut into 2-inch
lengths
1½ teaspoons finely chopped fresh thyme, plus 1 sprig, cut into 2-inch
lengths
In a medium saucepan, combine the olives, almonds, oil, vinegar, and chopped
rosemary and thyme and heat over medium heat, stirring occasionally, until the
olives are warm and fragrant, 4 to 5 minutes. Remove from the heat.
Stir in the herb sprigs, then transfer to a serving bowl. Serve warm or at room
temperature.
Tip Although pitted olives always seem appealing at the market, I
usually go for pits-in. Pitted olives tend to absorb more brine than
their intact counterparts, and the brine adds extra salt, which can
overwhelm the complex fruity notes and turn the flesh mushy or
pasty.