Olive nere agli agrumi

Black olives with orange and lemon


Preparation info

    • Difficulty


Appears in


By Tessa Kiros

Published 2003

  • About

This can be served as part of an antipasto, or as a side dish to accompany a roast. Use good-quality, black dried olives tostate, or toasted — as they are sold in Tuscany — or drained, black olives in brine or olive oil. Seasoned, they will only last a couple of days in the refrigerator, as they are not immersed in any liquid. The orange and lemon zest bits look lovely against the shiny black olives.