Warm Olives with Anise and Grilled Lemon
Original and lemony, this recipe for warm olives is great for serving as an appetizer. After they’ve been coated in olive oil and herbs, cook the olives in a cast iron skillet and then deglaze with an anise-based alcohol. This cooking method enhances their flavour and lets their taste fully shine through. As a final […]
Ingredients
- 1 jar (375 ml) mixed olives with pits, drained (see note)
- 2 tbsp (30 ml) olive oil, plus more for the lemon
- 1 garlic clove, unpeeled, slightly crushed
- 1/2 tsp anise seeds
- 1/4 tsp red pepper flakes
- 1/2 lemon
- 2 rosemary sprigs
- 1 tbsp (15 ml) anise-flavoured liqueur (such as ouzo, arak, pastis)
Instructions
- Place a 10-inch (25 cm) cast iron skillet directly on the barbecue grill. Preheat the grill, setting the burners to high.
- In a bowl, combine the olives and half of the oil with the garlic and spices. Lightly oil the cut-side of the lemon half.
- Place the lemon half, cut side down, on the grill. Cook for 4 minutes or until nicely caramelized but not burnt. Set aside on a plate.
- At the same time, brown the olives in the hot skillet for 2 minutes, stirring a few times. Add the rosemary and liqueur. Using a barbecue lighter, flambé the olives, if desired. Watch out for the flames. Let reduce until almost dry, about 30 seconds. Remove from the heat. Add the remaining oil and let rest for 5 minutes.
- Squeeze the juice of the lemon half over the olives and mix well. Transfer to a serving bowl. Serve immediately.
Original and lemony, this recipe for warm olives is great for serving as an appetizer. After they’ve been coated in olive oil and herbs, cook the olives in a cast iron skillet and then deglaze with an anise-based alcohol. This cooking method enhances their flavour and lets their taste fully shine through. As a final touch, drizzle with the juice of a lemon half that’s been lightly caramelized on the grill.