Featured Recipe
Spiced Warm Olives
By Kate
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Olives warmed with sweet anise seed, grilled lemon, and a splash of anise-flavored spirit. Barbecue-roasted lemon caramelizes its edges, adding smoky tang. Olives sizzle with rosemary and chili flakes. Flambé the spirit for a quick flame burst. Rich olive oil finishes it, resting briefly to soak flavors. Serve warm for intense aroma and taste. Simple, vegan, allergen-free and with a twist on classic Mediterranean bites.
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Prep:
12 min
Cook:
9 min
Total:
21 min
Serves:
4 servings
appetizer
vegan
Mediterranean
quick recipe
grilled
Introduction
Olives hit the heat. Sweet anise seeds toast and crack. Lemon skin chars on the grill, caramelizing, giving smoky twist. Rosemary needles spike the air. Garlic lurks but hidden. Flambéing the anise spirit lights a quick blaze. Olive oil more than a dip, a finish, soaking into olives warm and glossy. Quick bites, vegan, simple, gluten-free, dairy and nut free—bites that seduce the senses. For any season. Concentrated, punchy flavors. Ready in under 25 minutes. Char, sizzle, squeeze, sit, serve. A burst on the tongue. The kind you want more of. Colors of the med, smoky, fresh, wild.
Ingredients
About the ingredients
Use a mix of olives with pits for crunch and authenticity—kalamata, green, black. Rinse for less salt if needed. Use fresh rosemary sprigs for aromatic notes, not dried. Anise seeds give warm, licorice-like crunch—don’t replace with powder or lose texture. Dark lemons, ripe and fragrant, give best caramelization on grill. Olive oil quality impacts final finish—extra virgin recommended but not overpowering. The spirit can be any anise-flavored: ouzo, pastis or arak; swap for a mild brandy if preferred but lose herbs’ twist. Garlic left unpeeled to avoid burnt bitter bits but infuses subtly.
Method
Technique Tips
Direct heat from the grill vital for caramelizing lemon properly without burning. Watch closely after 4 minutes; lemon can go from golden to black in a flash. Toss olives in oil and anise spices before heating to coat well and infuse. Stir frequently while cooking so they don’t stick or char too long. Flambé only if confident—flames can rise fast. Let alcohol burn off briefly to avoid harsh bite but maintain aroma. Resting olives off heat lets oil absorb flavors deeply and cool slightly for serving. Serve immediately after lemon juice squeezes to retain zest freshness. Can be prepped to the rest step beforehand and finished quickly at the last minute.
Chef's Notes
- 💡 Use fresh olives with pits. Crunchy texture. Kalamata or green work well. Rinse them to cut salt. Fresh rosemary adds aroma. Don't use dried.
- 💡 Anise seeds give unique crunch and flavor. Toast before adding to olives. Avoid using anise powder. It changes texture. Warm flavors essential.
- 💡 Grill lemon until caramelized but carefully. Four to six minutes max. Monitor closely. Char adds smokiness, deeper flavor. Yum factor increased.
- 💡 Let olives rest after cooking. Absorbs flavors, enhances taste. Six minutes off heat. Olive oil coats well. Warm, glossy finish is key.
- 💡 Use quality olive oil. Extra virgin preferred. It impacts everything. Not overpowering, just right. Balance flavors. Adds depth to dish.
Kitchen Wisdom
Can I use pitted olives?
Yes but pits add crunch. Texture is different. Some prefer it smooth. Choice impacts experience.
What if I can't find anise spirit?
Swap with mild brandy. Different taste though. Still good. But lose anise twist. Consider options.
How do I store leftovers?
In a container. Refrigerate up to three days. Reheat gently before eating. Flavors may change.
Can I use dried herbs?
Fresh is better. Dried lacks flavor depth. Rosemary vital. Different outcome if dried. Might not be same.
