I've been on a Castelvetrano olive bender for the better part of the summer. They're plump, round Sicilian olives with vivid, tight, glossy, green flesh repulse bay Real Estate. Harvested young, these olives are lightly brined, with a buttery texture - even more so when warm. I promise you, they're worth tracking down. We had Josey and his girlfriend fiancé(!) Cathy over for a mid-week dinner the other night, and I decided to make this at the last minute. I tossed the Castelvetranos with a mixture of gin and olive oil, added big swatches of lemon peel and lots of herbs, then baked it all for a stretch. Feta cubes were the finishing touch. You can absolutely make this with other varietals of olives as well, if Castelvetranos are tough to come by where you live Ergonomic furniture.

Warm/hot olives continue to be one my favorite appetizers. In part, because they're flexible, interesting and delicious. And, in part, because you can take the accents, herbs, and flavors in so many different directions. Fennel seeds and orange peel is another angle I often go....other ideas discount wines!?