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Marinated Olives and Salami

Servings: 6 to 8

If you’re going to make only one hors d’oeuvre for your cocktail party, make it this one. The warm, salty olives and salami slices paired with crusty bread are the trifecta of any good apéro.


  • 8 oz. saucisson sec, thinly sliced into half-moons (about 1-1/2 cups)
  • 1-1/2 cups (about 7 oz.) pitted green olives, such as Castelvetrano, lightly smashed
  • 1/3 cup extra-virgin olive oil
  • 3 cloves garlic, peeled and smashed
  • 2 strips orange peel (each about 5 inches long)
  • 1 tsp. chopped fresh rosemary, plus a rosemary sprig
  • 1/4 tsp. coriander seeds
  • 1/4 tsp. whole black peppercorns
  • Crusty bread, for serving

Nutritional Information

  • Calories (kcal) : 230
  • Fat Calories (kcal): 190
  • Fat (g): 21
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 9
  • Cholesterol (mg): 15
  • Sodium (mg): 910
  • Carbohydrates (g): 2
  • Fiber (g): 1
  • Sugar (g): 0
  • Protein (g): 9


In a large skillet (preferably cast iron) over medium heat, combine the sausage, olives, oil, garlic, orange peels, chopped rosemary and sprig, coriander, and peppercorns. Heat, stirring occasionally, until the garlic is golden around the edges, 5 to 7 minutes. Pour into a serving bowl and let sit for the flavors to infuse, 20 minutes. Serve warm with toothpicks and crusty bread for dipping.


Rate or Review

Reviews (2 reviews)

  • butta211 | 12/24/2019

    Its good. A little messy so I would definitely recommend some bread to soak it up.

  • user-4256351 | 12/09/2019

    Delicious! My guests ate it all.

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