Citrus Marinated Olives
INGREDIENTS
1 ½ cups assorted Mediterranean olives (pitted or unpitted) and drained
2 oranges cara cara or navel
¼ teaspoon orange zest packed
2 garlic cloves sliced
2 tablespoons extra virgin olive oil
Dash of red pepper flakes
Dash of salt
DIRECTIONS
After you’ve zested your oranges, peel them. Rest the bottom of an orange on a cutting board. Use a sharp knife to cut the thin white membrane off the outside of the orange. The orange should now be completely orange!
Pick the orange up and place it in the palm of your hand so that you can easily see the membrane that separates each orange segment. Use your knife to cut between the membranes (lines between segments) to the center of the orange so that the segments pop out. Repeat until all segments are removed from the membrane for both oranges.
Add olive oil, garlic, hot pepper flakes, and orange zest to a medium pot. Over medium-high heat, bring the mixture to a simmer and let simmer for about 2 minutes, stirring often.
Add olives and orange segments (with some of their extra juices) to a separate bowl. Pour hot olive oil mixture over the olives and oranges. Stir gently until combined.
Use a vegetable peeler to create wisps of orange zest to sprinkle on top, for an extra pretty touch!
NOTES
Serve olives warm or room temperature!
Marinated olives are best served right away but they keep quite well in the fridge for 3-4 days.
This recipe & these photos come from Tastefully Grace — Check her out for more!
