Warm Olives with Za'atar
Published June 13, 2006
Jim Scherer for The New York Times
- Total Time
- 5 minutes
- Rating
- Comments
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Ingredients
4 tablespoons extra virgin olive oil
¾ pound niçoise or other brine-cured black olives with pits, drained
2 heaping tablespoons za'atar, preferably Jordanian (sold at Middle Eastern markets)
Nutritional analysis per serving (8 to 12 servings)
2 grams carbs; 89 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 9 grams fat; 1 gram fiber; 254 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oil in pan over low heat. Add olives and stir gently until warm. Stir in za'atar, transfer to bowl and serve with crusty bread.
Private Notes
Comments
This is also good with a combination of green and black brined olives. And you can use other spice mixes too, like baharat and dukkah.
Rave reviews all around! So simple and more interesting than other (more complex and time-consuming) hors d'oeuvres. This is a keeper!
Olives are also excellent warmed and served with orange zest - we had it served this way in Albania and Corfu, and it was delightful.
Any suggestions on a good red wine to serve with these, along with a cheese tray. I’ve frequently used za’atar in cooking and I think this will make a good appetizer.
I just made this with Castelvetrano olives. My guests raved, gobbled, and heaped praise upon my cooking skills. Immensely satisfying. Thanks NYT Cooking!
Delicious and simple- will make it for all dinner parties. I mixed green and nicoise olives.