When you put out a bowl of good olives, they always seems to disappear quickly, don’t they? When I put these little orbs of tastiness out to nibble, with drinks, before dinner, they fly out of the bowl! If you’re lucky enough to have some left, they are mighty delicious strewn over a salad. This mixture has clean flavors, are simple to prepare, and just plain delicious. You can change the zest to lemon or Meyer lemon. You can change the rosemary to thyme, basil or oregano, if you prefer. Also, you can omit the red pepper flakes, but they do add a nice little kick. I like this with cubes of bleu cheese or feta added to the mixture, after it cools. Sometimes I add 1-2 tablespoons good balsamic vinegar, too. It’s up to you. You know how The Goddess likes to give you options. Options are good. No matter what you choose to do, remember to return the olives to room temperature before you serve them. I just let the jar set on the counter for about a half hour; these have only been out about 10 minutes.
This is just stupid easy to put together. You just put everything, but the olives, in a saucepan. Now you want this mixture to heat very slowly. We’re not frying anything. Basically, we’re just going to warm the mixture; infuse the oil. In about 3-4 minutes, it’ll be hot. Then, either pour it over the olives or add the olives to the mixture. Just let then cuddle up to each other and steep until they reach room temp. Now you can (and should) chill the mixture for at least 24 hours, but do serve them at room temperature. You can make these several days ahead. That’s it! Now, all you need is a pretty bowl….
Olives Marinated with Orange, Garlic, Red Pepper & Rosemary
- 2 garlic cloves, sliced
- 1 1/2-inch sprig rosemary
- 3 strips orange zest, julienned
- 1/2 teaspoon dried red chili flakes
- 1 teaspoon Spanish smoked sweet paprika
- 3/4 cup extra-virgin olive oil
- 1 pint large green Spanish olives, pitted or unpitted
Place the olives in a heat-proof pint container; set aside.
Combine garlic, rosemary, orange zest, red chili flakes, paprika, and extra-virgin olive oil in a saucepan; set over low heat. Very slowly warm the mixture, just to infuse the oil. You’re not trying to fry the mixture, just heat it. Once hot, about 3-4 minutes, pour over the olives. Let steep until cool; chill for at least 24 hours. Serve at room temperature.
Olives Marinated with Orange, Garlic, Red Pepper & Rosemary Recipe©Marcia Lahens 2017. All rights reserved.
Whatever you do, do not pitch out that oil…it’s great to use in vinaigrettes, toss with pasta, to add some of the orange zest, garlic, etc., to rice…you get the drift. There’s tons of flavor in them thar oil!!!