Marinated Olives and Parmigiano Reggiano
Category
Appetizer
Servings
6
Prep Time
10 minutes
Cook Time
10 minutes
Ingredients
-
1/2 cup lemon olive oil
-
1/2 cup olive oil
- Zest of 2 lemons, stripped
- 6 sprigs oregano
- 1 (19.4-ounce) jar cerignola olives, drained and lightly crushed
-
1 teaspoon Calabrian chili paste
- 2 tablespoons freshly squeezed lemon juice, from 1 lemon
-
1 cup diced Parmigiano Reggiano, cut into 1/2 inch cubes
- Bread, to serve
Instructions
- To a medium saucepan add the lemon olive oil, olive oil, lemon zest and oregano. Place over medium heat and warm until small bubbles form around the ingredients. Add the lightly crushed olives to the oil along with the chili paste and continue to simmer, stirring often for about 5 minutes. Allow the mixture to cool to room temperature. Stir in the juice of half of a lemon.
- Place the Parmigiano Reggiano cheese in a large bowl. Pour the olive oil and olive mixture over the cheese and toss well to combine. Serve with toothpicks and crusty bread to soak up the oil.
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