Dry-Cured Olives with Rosemary & Orange

Name: Dry-Cured Olives with Rosemary & Orange
Yield: Serves 6–8
Cuisine: Italian
Ingredients: Freshly ground black pepper, to taste; Leaves from 1 large sprig fresh rosemary, coarsely chopped; 1 orange; 1 lb. dry-cured black olives

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Italian Comfort Food

By The Editors of Saveur

Published 2015

About

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 orange
1 lb. dry-cured black olives
Leaves from 1 large spr

Europe
Italy
Snack
Starter
Vegan
Gluten-free
Mediterranean

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.