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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 Mon 24 Jun 2024, 1:13 am