Category: Appetizers & Sides

Warm Sautéed Olives with Lemon & Rosemary

Ordinary olives? No, siree! Take your next antipasto spread from basic to brilliant with these warm sautéed olives with lemon and rosemary. Simply sautéing whole olives in extra virgin olive oil and serving them warm brings out their most flavorful characteristics; with the addition of fresh lemon peel and sprigs of verdant rosemary, they are […]

The post Warm Sautéed Olives with Lemon & Rosemary first appeared on Love and Olive Oil.

Ordinary olives? No, siree! Take your next antipasto spread from basic to brilliant with these warm sautéed olives with lemon and rosemary.

Simply sautéing whole olives in extra virgin olive oil and serving them warm brings out their most flavorful characteristics; with the addition of fresh lemon peel and sprigs of verdant rosemary, they are are oh so juicy and simply bursting with flavor.

Turquise ceramic dish with warm mixed color olives, shiny with pieces of lemon peel and fresh rosemary, on a turquoise background.

I’ve always loved to snack on olives (the fact that I felt like I had my own personal olive brand possibly had something to do with that).

But as much as I love olives of all kinds, I have to say that warm olives are truly a revelation—the heat allows the true flavors of the olives to shine, while allowing the firm flesh to absorb even more flavor from the olive oil, lemon, and rosemary it’s cooked with.

It’s almost magical, how much better olives become by simply warming them.

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Sourdough Semolina Parchment Crackers

These ultra thin and delicately crispy parchment crackers are made with semolina flour and sourdough starter for a yeasty, buttery flavor that’s perfect for your next charcuterie board. Homemade crackers are worth the effort, especially in the case of these parchment crackers that are almost supernaturally thin and crispy, made with the help of a […]

The post Sourdough Semolina Parchment Crackers first appeared on Love and Olive Oil.

These ultra thin and delicately crispy parchment crackers are made with semolina flour and sourdough starter for a yeasty, buttery flavor that’s perfect for your next charcuterie board.

Homemade crackers are worth the effort, especially in the case of these parchment crackers that are almost supernaturally thin and crispy, made with the help of a pasta roller and a pizza stone.

Side view stack showing just how thin and crispy these semolina sourdough crackers are, stack sitting on a distressed wooden bread board.

Homemade crackers bring me great joy, from cheese to more cheese to everything seasoning.

But out of all the crackers I’ve ever made, these might just be my favorite (and if you know me, you know I don’t throw around terms like best or favorite lightly).

Imagine, if you will, the thinnest, crispiest cracker you’ve ever eaten, so thin it almost melts in your mouth. Lightly seasoned with little more than sea salt, the toasty, slightly yeasty flavor of the cracker serves as a perfect foundation for infinite topping possibilities (a smear of soft, ripe cheese and a dollop of pepper jelly is my personal favorite).

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