Olives with Sage and Pistachios

Yield: approximately 1 cup

We always have olives in the house and when we have company they are the perfect nibble food for everyone to snack on while waiting for the main meal.  

Sometimes I put them out plain olives, especially if I have a variety of appetizers, but dressing them up with nuts and herbs turns them into something special that everyone will appreciate.  Buy firm castelvetrano olives from the deli section in your grocery store or international market.

This recipe is delicious and the colors are amazing, so it isn’t only a feast for the belly, but also for the eyes. 

Since there are only six ingredients in this recipe, be sure to use the highest quality extra virgin olive oil here. I like Amphora Nueva. They have many different varieties and a delicious house blend.

¼ cup evoo

1 garlic clove - smashed

10-12 fresh sage leaves

1 cup Castelvetrano olives

3 Tbsp pistachios – roughly chopped

1 lemon – zested

1.     In a small pot over medium heat, heat up evoo with the smashed garlic clove.  

2.     Once the garlic clove starts to sizzle, add the fresh sage leaves.  Cook a few minutes until they darken in color, then turn off the heat and remove the leaves with a slotted spoon onto a paper towel.  They will crisp up as they cool.

3.     Rinse the olives and place in a medium bowl.  Add chopped pistachios and the zest of 1 lemon.

4.     Break up the sage leaves and add to the olives.  Remove the garlic form the olive oil and discard.  Pour the oil over the olives and gently stir to mix. Enjoy!