Baked Olives and Salami

with Citrus

• • • Makes 10 appetizer servings • • •

Heating olives in the oven really brings out their flavor. This antipasto mix makes a welcoming appetizer for a casual dinner party, especially in fall, when there is a chill in the evening air. It’s nice with a wedge of good aged pecorino or provolone cheese. You can, of course, substitute good store-bought olives; use a mix of green, purple, and cured.

2 cups (340 grams) Brine-Cured Olives (page 179) or a mix of brine-cured and Salt-Cured Olives (page 177)

8 ounces (227 g) good-quality salami, cut into ½-inch cubes

2 strips lemon zest (no white pith)

2 strips orange zest (no white pith)

3 cloves garlic, lightly crushed

3 tablespoons extra-virgin olive oil

3 tablespoons dry white wine

1 small rosemary sprig

1 dried peperoncino (page 148), crushed, or a generous pinch of crushed red chile pepper

1 • Preheat the oven to 325°F (165°C).

2 • Combine the olives, salami, citrus zests, and garlic in a small baking dish. Add the oil and wine and toss gently to coat the olives. Tuck in the rosemary and sprinkle in the peperoncino. Bake, uncovered, for 10 minutes; toss and bake until the olives are heated through, another 5 to 10 minutes. Remove from the oven and toss gently.

3 • Serve warm.