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.
- 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