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Dry-Cured Olives with Rosemary & Orange
Preparation info
- Serves
6–8
- Difficulty
Easy
Appears in
Published 2015
This has to be one of the simplest ways to put your own, sophisticated spin on a cocktail snack. Rosemary and orange is a classic pairing, but you can swap in almost any herb, depending on your preference and what you have on hand.
Ingredients
1 1 lb. - Leaves from
1 largespr
Method
- Wash orange thoroughly and dry. Using a vegetable peeler, remove zest from orange, taking care to peel as little of the white pith as possible. Coarsely chop zest and transfer to a bowl. Juice orange and add juice to zest along with olives, rosemary, and pepper; toss to coat. Let sit at room temperature for 1 hour to marinate before serving.
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