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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


Olives with Rosemary and Orange Zest

Lobo
Lobo
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Posts : 28411
Join date : 2013-01-12

Olives with Rosemary and Orange Zest Empty Olives with Rosemary and Orange Zest

Post by Lobo Fri 23 Dec 2016, 4:43 pm

Olives with Rosemary and Orange Zest Img2l
Olives with Rosemary and Orange Zest

Prep Time: 10 minutes
Cook Time: 0 minutes
Servings: 6 to 8
Unlike the more common brine-cured variety, dry-cured olives are cured by coating them with salt, which removes some of their moisture. The result is an especially full-flavored olive with a meaty texture. Here, cookbook author Leah Koenig soaks them in a mixture of rosemary, red pepper flakes and orange juice and zest for an intensely flavorful and addictive appetizer.


Ingredients:


  • 1 navel orange
  • 2 tsp. honey
  • 2 fresh rosemary sprigs, stems discarded and leaves finely chopped
  • 1/2 tsp. red pepper flakes
  • 1 1/2 cups (6 oz./180 g) dry-cured black olives

Directions:

Using a vegetable peeler, remove 3 wide strips of zest from the orange. Coarsely chop the zest and transfer to a bowl. Juice the orange and add the juice to the bowl with the zest. Add the honey, rosemary and red pepper flakes to the bowl and whisk to combine.

Add the olives to the bowl and stir to coat. Let sit at room temperature for at least 2 hours and up to overnight, stirring occasionally.

Transfer the olives to a serving bowl and serve at room temperature. Serves 6 to 8.

Recipe courtesy of Leah Koenig, author of Modern Jewish Cooking

    Current date/time is Tue 31 Jan 2023, 10:29 am