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Article: Warm Spiced Olives

Warm Spiced Olives

Warm Spiced Olives


  • 1 jar, Whole Castelvetrano olives
  • 4, slices of lemon peel
  • zest of half a lemon (about 1/2 tbsp)
  • 3, garlic cloves - minced
  • 1 tbsp, il Fustino Arbequina EVOO
  • 1/2 tsp, Aleppo chili
  • pinch of salt


In a small saucepan, heat the EVOO over medium low heat. Add minced garlic and cook for about 1 minute or until fragrant. Add the lemon zest, Aleppo chili and salt (if using) and let cook in the oil for about a minute.

Add olives and lemon peel slices and fold to cover in the oil. Cook for another minute or two until the olives are warm and coated with oil.

Enjoy immediately!