Like I said at the top of this dinner party menu, the Shawarma spice rub is too good to pass up. So rather than just use it on the salmon, I also made some marinated Shawarma Olives to go with it and let’s just say this…. best to make a double batch!
My obsession with Castelvetrano olives runs deep. They’re the best olive in the whole wide world and I dare you to fight me lol. Don’t get me wrong, I’ll try any olive – but nothing compares to the buttery flavor that comes from a Castelvetrano. In the Shawarma Olive recipe below, the Castelvetrano olives get doused with a sautéed garlic, shallot and shawarma seasoning mixture. The best flavor comes when you let these marinate for at least an hour or two. And if you’re lucky enough to have leftovers, you could give this a rough chop and then add it to some shredded chicken and serve it over a bowl of rice.
If you want pre-pitted olives to arrive right to your front door – here’s a big jar that’s easy to order!
Grab the entire Salmon Shawarma inspired dinner menu here!
- 2 cups castelvetrano olives
- 1/2 lemon zested
- 4 tablespoons olive oil extra virgin
- 3 cloves garlic
- 1 shallot thinly sliced
- 4-5 springs thyme
- 1/2 teaspoon red pepper flakes
- Place the olives in a bowl with the lemon.
- In a small saucepan over medium high heat, combine the olive oil, whole garlic cloves, crushed red pepper flakes, sliced shallot and thyme. Cook until the garlic starts to sizzle, about 1-2 minutes, then reduce heat to low and continue to cook for 20 minutes. Remove pan from heat and let steep for 1 hour. Pour oil mixture over olives and stir to coat. Marinate at room temperature for 3-4 hours, or cover and chill up to 4 days.
- Bring to room temperature before serving.