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.