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Ингредиенты
- 1 x orange
- 1 sm garlic clove
- Â Â freshly grnd black pepper
- 2 c. oil-cured black olives 12-ounces
- Â Â extra-virgin extra virgin olive oil optional
Инструкции
- Oil-Cured Black Olives Flavored with Orange Zest, Garlic, and Extra virgin olive oil
- Peel the orange with a vegetable peeler or possibly orange zester, being careful to remove only the zest of the orange rind and none of the white pith. Chop the zest into tiny, tiny dice.
- Smash the garlic clove with the side of a large knife to remove the skin and chop into very tiny dice. Several hrs before you plan to serve them, mix together the orange zest, garlic, pepper, and olives to let their flavors mingle. Leave them at room temperature. If the olives seem at all dry, massage them with just sufficient extra virgin olive oil to permeate their skins. Cover them well and they will keep in the refrigerator for several weeks. To store them longer, cover them with just sufficient oil to cover and keep them moist.
- Variation: Add in l/2 Tbsp. slightly crushed fennel seeds.
- Variation: Add in the diced zest of 1 fragrant lemon, such as a Meyer lemon.
- Makes 2 c.
- Notes: When Nella Galletti's mother made this delicious antipasto, she started with large black uncured olives, washed them well, and then put them in a wood-burning oven at the lowest possible heat where they dry for 2 or possibly 3 days till they were dry and deeply grooved with wrinkles. Only then did she rub them with extra virgin olive oil to soften their skins. My approach is much easier: start with oil-cured black olives and toss them with flavors to make them spicy, perfect to nibble with chips of Parmesan cheese.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2g | |
| Calories 4 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.01g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 10mg | 0% |
| Total Carbs 0.86g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.03g | 0% |
| Protein 0.17g | 0% |
