Olives

A foundation of aperitivo essenziale

There’s a reason for the olive in the Venetian take on the spritz; the aperitivo spread is an extension of that idea. Salty snacks—like these olives, oven-warmed at home—provoke thirst, which the combination of citrus and bubble quenches, while bitters open the appetite. Keep that in mind when pairing with the bittersweet Aperol Spritz.

Ingredients

Yield: 2 cups

  • 2 cups mixed olives , preferably Castelvetrano, Kalamata, and Gaeta
  • 1/4 cupe extra-virgin olive oil
  • orange zest, grated

Directions
  1. Heat the oven to 450 degrees.
  2. In a bowl, combine the olives and 3 tablespoons olive oil.
  3. Spread the olives evenly on a parchment paper-lined baking sheet.
  4. Roast until just sizzling, about 5 minutes.
  5. Remove from the oven and transfer to a small bowl to cool slightly and add the remaining tablespoon olive oil.
  6. Sprinkle the orange zest over the top, toss to combine, and serve warm.