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recipe

Olives with orange and rosemary

December 17, 2008

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Serves 10

Use a variety of olives that are brine-cured, but not oil-cured.

3 cups mixed green and black olives (picholine, Manzanilla, Kalamata, Liguria)
1 tablespoon olive oil, or to taste
Pared rind of 1/2 orange
1 sprig fresh rosemary, cut into 3 pieces
1/4 teaspoon crushed red pepper
1. With a slotted spoon transfer all the olives from their containers to a bowl. Discard the liquid in the containers.

2. Add 1 tablespoon olive oil and toss thoroughly. The olives should be faintly coated with oil. Add more, 1 teaspoon at a time, if necessary. Add the orange rind, rosemary, and red pepper. Toss again.

3. Cover and set aside at room temperature for at least 1 hour or refrigerate for several days. Remove the orange rind and rosemary before serving. Sheryl Julian

Notes: