Warm Mixed Olives and Chorizo Warm Mixed Olives and Chorizo

Food styling by Annabelle Waugh | Prop styling by Catherine Doherty Image by: Ryan Brook

This warm appetizer blends sweet, smoky and spicy Mediterranean flavours. Use any kind of unpitted green and black olives, which are available at deli counters and supermarkets. Serve with cocktail picks.

  • Prep time 15 minutes
  • Total time 25 minutes



In large skillet, heat oil over medium heat; cook chorizo, stirring, for 1 minute.

Add brined black olives, oil-cured black olives, green olives, garlic and hot pepper flakes; cook, stirring occasionally, until heated through and fragrant, about 3 minutes.

Stir in orange and sage; cook until orange begins to break down, about 2 minutes. Remove from heat; cover and let stand for 10 minutes. Serve warm. (Make-ahead: Cover and refrigerate for up to 3 days; reheat before serving.)

Makes 4 cups.

Nutritional facts per 2 tbsp: about

  • Fibre 1 g
  • Sodium 393 mg
  • Protein 1 g
  • Calories 61.0
  • Total fat 6 g
  • Potassium 27 mg
  • Cholesterol 3 mg
  • Saturated fat 1 g
  • Total carbohydrate 2 g


  • Iron 1.0
  • Calcium 1.0
  • Vitamin A 1.0
  • Vitamin C 3.0
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Appetizers & Snacks

Warm Mixed Olives and Chorizo