Olives with Orange and Rosemary
There are so many varieties of olives now available in the deli section at the grocery stores. If you’re lucky, a local farmer will have a stand at your neighborhood farmer’s market. I love this because you get to forge a relationship with local growers by asking them tons of questions and learning about their craft. Take advantage of any free samples. The farmer will most likely appreciate the opportunity to give you pairing suggestions which will allow you to broaden your culinary creativity and educate your pallet. And…if a farmer is selling olives, they are probably selling their olive oils too!
I like to use a hand citrus zester, like the one pictured above. The pieces are larger than what you’d get from a microplane, but still without the white bitter pith. If you don’t have one of these gadgets, try peeling the skin with a vegetable peeler and then cutting them into fine strips.
Olives straight up can be such a treat, but to make them extra special, add some additional flavorings. This recipe calls for orange and rosemary, but try preserved lemon and thyme or fennel seeds, toasted walnuts, and chili flakes. Experiment and see what strikes your fancy.
I decided to add the black oil-cured olives at the last minute, but you can leave them out if you want. Just be sure to buy your olives with pits still in. I think they have a better taste and texture than the ones with the pits already removed.
The Recipe
Yield: 1 ¼ cup
2 Tbsp evoo
2 garlic cloves – sliced
1 orange – zested
2 tsp sherry vinegar
1 Tbsp chopped fresh rosemary
1 cup green castelveltrano olives
¼ cup oil cured olives
1. In a small pan over medium-low heat, add oil and garlic and cook for 2-3 minutes. If the garlic starts to brown, turn the heat down.
2. Turn off the heat and add the orange zest, vinegar, and chopped rosemary. Let sit for 10 minutes for all the bits and pieces to flavor the oil.
3. Stir in the olives and allow to sit for at least 30 minutes at room temperature before serving.
4. If you store them in the fridge, the oil will solidify. To soften up the oil, leave the olives out at room temperature for an hour or so before enjoying.
